Gluten-Free Peruvian Purple Corn Amore with Creamy Sweet Corn & Brown Butter Ricotta

Instructions: 

1. Melt butter in a medium saucepan over medium heat. Whisk constantly until it begins to brown, 2-3 minutes. Transfer butter and brown bits to a bowl to cool.
2. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1/2 cup pasta water. Set aside.
   
3. Meanwhile, heat 1 tbsp olive oil in a skillet over medium-high heat. Add corn. Season with salt & pepper. Saute corn, stirring occasionally, until lightly browned and tender, about 10 minutes
4. Add half of the corn to a blender with ricotta, 1/2 cup reserved pasta water and 1/2 tsp salt. Blend until mostly smooth.
5. Toss pasta with browned butter, then stir in blended corn sauce, remaining corn, basil, and green onion. Add salt & pepper and red pepper flakes, to taste. Serve and enjoy!