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 corn cobs upright on a sturdy board and use a sharp knife to slice off the kernels; set aside. Put the butter in a large frying pan over a medium heat. Add the garlic and onion whites; fry for 2 minutes. Add the paprika, ¼ tsp salt and some ground black pepper; cook for 1 minute. Add ¾ of the corn and 120ml pasta water; bring to a simmer and cook for 5 minutes, until tender. Stir in 70g cheese, transfer to a large bowl and, using a hand-held blender or masher, whizz (or mash) until smooth.

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