ORECCHIETTE WITH CORN, BASIL, AND PINE NUTS

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Orecchiette with Corn, Basil, and Pine Nuts image

Provided by Julia Turshen

Categories     Pasta     Vegetarian     Kid-Friendly     Dinner     Pine Nut     Corn     Healthy     Low Cholesterol     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 7

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

Steps:

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

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