- 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
- 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.