Name: Orecchiette with Corn, Basil, and Pine Nuts
Yield: Serves 6
Ingredients: 3 cups fresh corn (from about 4 ears); 4 tablespoons (1/2 stick) butter, softened, cut into pieces, plus more to taste; 1 pound orecchiette; 1 teaspoon kosher salt, plus more to taste; 2/3 cup torn fresh basil leaves; 1/2 teaspoon freshly ground black pepper; 1/2 cup pine nuts, toasted

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Photo by Danny Kim, food and prop styling by Ali Nardi

Recipe information

Yield
Serves 6

Ingredients

3 cups fresh corn (from about 4 ears)

4 tablespoons (1/2 stick) butter, softened, cut into pieces, plus more to taste

1 pound orecchiette

1 teaspoon kosher salt, plus more to taste

2/3 cup torn fresh basil leaves

1/2 teaspoon freshly ground black pepper

1/2 cup pine nuts, toasted

Preparation

Step 1
Combine corn and 4 Tbsp. butter in a large bowl.
Step 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.
Step 3
Transfer pasta to a serving bowl or platter and top with pine nuts. Serve immediately.

TagsPasta Orecchiette Italian European Pine Nut Nut Corn Vegetable Basil Herbs & Spices Side Starter Lunch Dinner Vegetarian 5 Ingredients or Fewer Weeknight Meals Steam Dutch Oven Epicurious

Recipe notes

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