Orecchiette With Corn, Basil, And Pine Nuts

• 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

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

fresh corn, butter, orecchiette, kosher salt, basil leaves, freshly ground black pepper, pine nuts

Taken from www.epicurious.com/recipes/food/views/orecchiette-with-corn-basil-and-pine-nuts-56389797 (may not work)