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 Scallion (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.