Creamy corn pasta

Bring a large pan of salted water to the boil. Cook the pasta for 11 minutes until just cooked but still retaining a bite. Drain over a bowl, reserving the cooking water.

Meanwhile, stand the sweetcorn cobs upright on a sturdy board and use a sharp knife to slice off the kernels, then set aside. Put the butter in a large frying pan over a medium heat. Add the garlic and salad onion whites, then fry for 2 minutes. Add the paprika, ¼ tsp salt and some freshly ground black pepper, then cook for 1 minute. Add three-quarters of the corn and 120ml pasta water, bring to a simmer and cook for 5 minutes until tender. Stir in 70g cheese and transfer to a large bowl. Using a handheld blender or masher, whizz (or mash) until almost smooth.

Wipe out the frying pan, add the oil and set over a medium-high heat. Add the remaining corn and ¼ tsp salt, the salad onion greens, tomatoes and some freshly ground black pepper. Fry for 5 minutes, shaking the pan often, until starting to char. Return the puréed corn and pasta to the pan and mix. Stir in the chopped basil and lemon zest. Serve with the remaining 30g cheese, basil leaves and a drizzle of oil on top, with lemon wedges for squeezing.