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      • Potato curry
      • Lemon Squares
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      • Corn Pasta with Basil
      • Eggplant Parmesan
      • Scary Spaghetti
      • Guacamole
      • Roasted Brussel Sprouts
      • Chilli Chapathi
    • Share your recipe4life
    • My Story
    • Do it yourself
  • Home
  • Recipes
    • Potato curry
    • Lemon Squares
    • Pizza Margherita
    • Corn Pasta with Basil
    • Eggplant Parmesan
    • Scary Spaghetti
    • Guacamole
    • Roasted Brussel Sprouts
    • Chilli Chapathi
  • Share your recipe4life
  • My Story
  • Do it yourself

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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Link to New York Times Recipe

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