top of page

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.

Attribution for Recipes (CC BY-SA 3.0):

 

The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page