Orecchiette in Creamed Corn with Wilted Tomatoes and Arugula

INGREDIENTS

2 cups

Arugula

1 cup

Grape tomatoes

Shallot, medium

ears Sweet corn, fresh

8 oz

Orecchiette pasta, dried

1/2 tsp

Black pepper, freshly cracked

1/2 tsp

Nutmeg

Sea salt and freshly cracked black pepper

1/2 tsp

Sea salt or kosher salt

1 tbsp

Olive oil

1/4 cup

Pine nuts

1 1/2 cups

Half-and-half or light cream

2 oz

Pecorino romano or parmesan cheese