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

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