Orecchiette with Corn, Basil, and Pine Nuts
A summery pasta dish combining sweet fresh corn, aromatic basil, and toasted pine nuts with orecchiette pasta in a buttery sauce. This simple yet elegant dish celebrates the freshness of seasonal ingredients.
6 servings
20 min
Ingredients
- •3 cups fresh corn
- •4 tablespoons butter
- •1 pound orecchiette
- •1 teaspoon kosher salt
- •⅔ cup fresh basil leaves
- •½ teaspoon black pepper
- •½ cup pine nuts
- •toasted
Cooking Instructions
- 1.
Combine corn and 4 Tbsp. butter in a large bowl.
2 min
- 2.
Cook orecchiette in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to corn mixture. Stir vigorously and add pasta cooking liquid and butter as needed to fully coat. Stir in basil, pepper, and remaining 1 tsp. salt.
15 min
- 3.
Transfer pasta to a serving bowl or platter and top with pine nuts. Serve immediately.
3 min
