Orecchiette with Corn, Basil, and Pine Nuts

Ingredients for Orecchiette with Corn, Basil, and Pine Nuts

• 725ml fresh corn (from about 4 ears)

• 60ml (1/2 stick) butter, softened, cut into pieces, plus more to taste

• 450g orecchiette

• 1 teaspoon kosher salt, plus more to taste

• 2/3 cup torn fresh basil leaves

• 1/2 teaspoons freshly ground black pepper

• 80g pine nuts, toasted

Combine corn and 60ml butter in a large bowl.

Cook orecchiette in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 240ml 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 teaspoon salt.

Transfer pasta to a serving bowl or platter and top with pine nuts. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.