Melissa Clark's Creamy (No Cream!) Corn Pasta with Basil

Bring a large pot of well-salted water to a boil. Cook Pasta (12 oz) until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup (or more) of pasta water.

Meanwhile, heat Unsalted Butter (1 Tbsp) in large sauté pan over medium heat; add Scallions (1 bunch) and a pinch of Kosher Salt (to taste) and cook until soft, for 3 minutes.

Add 1/4 cup of reserved pasta cooking liquid—dip a measuring cup into the pot if the pasta is still boiling—and all but 1/4 cup of Corn (2 ears) ; simmer until corn is heated through and almost tender, for 3 to 5 minutes.

Season with Kosher Salt (to taste) , and Freshly Ground Black Pepper (to taste) , transfer to a blender (or food processor), and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.

Heat the same skillet over high heat. Add Unsalted Butter (1/3 cup) and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. Add the corn purée and cook for 30 seconds to heat and combine the flavors.

Reduce heat to medium. Add pasta and 1/4 cup of the reserved pasta cooking water, tossing to coat. Cook for a minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in the Grated Parmesan Cheese (1/2 cup) , Fresh Basil (1/3 cup) , the Crushed Red Pepper Flakes (1 pinch) , and Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) .

Sprinkle with Lemons (to taste) and add more salt if necessary. Transfer pasta to bowls and crack Freshly Ground Black Pepper (to taste) over the top.