Orecchiette with Corn, Basil, and Pine Nuts

Bring a large pot of salted water to boil. Add 454 g orecchiette pasta and cook until al dente, about 1–2 minutes before package time.

While pasta cooks, heat 55 g butter in a large pan over medium heat until foaming.

Add 600 g corn kernels and 3 g paprika to the butter. Stir gently for 2–3 minutes until warmed through.