📝 Instructions
= Recipe
1. Bring a large pot of well-salted water to a boil. Cook 12 oz dry orecchiette or farfalle until 1 minute shy of al dente. Drain, reserving 1/2 cup of pasta water.
2. Meanwhile, heat 1 tbsp olive oil in a large sauté pan over medium heat; add scallion whites (from 1 bunch, about 8 scallions, whites and greens separated) and a pinch of fine sea salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup of the 2 cups corn kernels (from 2 large ears); simmer until corn is heated through and almost tender, 3-5 minutes. Add 1/4 tsp salt and 1/4 tsp 0.25 tsp black pepper, transfer to a blender, and purée until smooth.
3. Heat the same skillet over high heat. Add 3 tbsp unsalted butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1-2 minutes. Add the corn purée and cook 30 seconds to heat and combine.
4. Reduce heat to medium. Add pasta and half the reserved pasta water, tossing to coat. Cook 1 minute, adding more pasta water if needed. Stir in scallion greens, 0.5 cup grated Parmesan, 0.333 cup torn basil or mint, 0.25 tsp red pepper flakes, salt and pepper to taste. Sprinkle with fresh lemon juice. Garnish with more scallions, herbs, a drizzle of olive oil, and black pepper.
