Creamy Corn Pasta With Basil

3 to 4 servings

Silky corn purée tossed with pasta, butter, Parmesan and fresh basil for a light, summery dish.

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prepBring a large pot of well-salted water to a boil
120 ml reserved pasta cooking water	Cook pasta 1 min shy of al dente, drain			Add pasta & half pasta water, toss 1 min	Stir in scallions, Parmesan, herbs & lemon
1 bunch scallions (about 8), whites trimmed and thinly sliced	Sauté scallion whites until soft, 3 min	Add corn & water, simmer 3–5 min, season	Purée corn mixture until smooth
corn kernels (for purée, from 2 large ears corn)
¼ teaspoon fine sea salt (for purée)
¼ teaspoon ground black pepper (for purée)
45 g unsalted butter	Melt butter, cook reserved corn 1–2 min	Add corn purée, heat & combine 30 sec
40 g reserved corn kernels
340 g dry orecchiette or farfalle, cooked al dente
scallion greens, thinly sliced
50 g grated Parmesan cheese, more to taste
10 g torn basil or mint, ¼ teaspoon red pepper flakes, fine sea salt & ground black pepper to taste, fresh lemon juice as needed

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