Step 1

Thinly slice the white and light green parts of 4 medium scallions (about 1/2 cup). Mince 3 garlic cloves. Shuck 4 ears fresh corn and cut the kernels off the cobs (3 to 4 cups).

Step 2

Melt 3 tablespoons unsalted butter in a Dutch oven over medium heat. Add the scallions, garlic, and 1/4 teaspoon red pepper flakes if using. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. It’s okay if the butter begins to brown.

Step 3

Add 3 1/2 cups water and 2 teaspoons kosher salt, and stir to combine. Add 12 ounces dried short pasta and stir to combine. Bring to a boil over high heat. Continue to boil, stirring occasionally with a wooden spoon to prevent the pasta from sticking to the bottom of the pot, until the pasta is al dente, 6 to 11 minutes depending on the pasta shape.

Step 4

Meanwhile, pick the leaves from 1/2 medium bunch fresh basil and coarsely chop until you have 1/2 cup; chop more basil for garnish if desired. Finely grate 1 ounce Parmesan cheese (about 1/2 cup lightly packed) if needed, or measure out 1/3 cup store-bought.

Step 5

Remove the pot from the heat. Add the corn, Parmesan, and 1 cup whole-milk ricotta cheese. Stir until well combined and the pasta is coated with the cheese. Let sit for 5 minutes before serving so the sauce can thicken. Add the basil and stir again to redistribute the sauce. Serve garnished with more basil if desired.