Orecchiette with Corn, Basil, and Pine Nuts

Bring a large pot of salted water to a boil and cook orecchiette until al dente, about 1–2 minutes before package time.

Toast 100 g pine nuts in a dry skillet over medium heat for 3–4 minutes until fragrant; set aside.

In the same skillet, melt 55 g butter over medium heat and add 600 g corn, cooking for 4–5 minutes until tender.