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Creamy Corn Pasta with Basil

  •  Fine sea salt
  • 12 ounces dry orecchiette or farfalle
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
  • 2 large ears corn, shucked and kernels removed (2 cups kernels)
  • ½ teaspoon ground black pepper, more for serving
  • 3 tablespoons unsalted butter
  • ½ cup grated Parmesan cheese, more to taste
  • ⅓ cup torn basil or mint, more for garnish
  • ¼ teaspoon red pepper flakes, or to taste
  •  Fresh lemon juice, as needed

https://cooking.nytimes.com/recipes/1018212-creamy-corn-pasta-with-basil