Corn Pasta with Basil
Ingredients
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- 12 ounces dry orecchiette or farfalle
- 1 tablespoon olive oil, plus more for drizzling
- 1 bunch scallions (about 8 per bunch), trimmed and thinly sliced (keep the whites and greens separate)
- 1 cup corn kernels, fresh or frozen (1 ear = ½ cup of kernels)
- ½ teaspoon ground black pepper, more for serving
- 3 tablespoons unsalted butter
- ½ cup grated Parmesan cheese, more to taste
- ⅓ cup torn basil, more for garnish
- ¼ teaspoon red pepper flakes, or to taste
- Fresh lemon juice, as needed
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