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Orecchiette with Corn, Basil, and Pine Nuts

Julia Turshen
  • minutes
  • Serves 6

INGREDIENTS

2/3 cup

Basil, fresh leaves

3 cups

Corn, fresh

1 lb

Orecchiette

1/2 tsp

Black pepper, freshly ground

1 tsp

Kosher salt

1/2 cup

Pine nuts, toasted

4 tbsp

Butter