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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']

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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