Orecchiette with corn, hazelnuts, and ricotta

Bring a medium sauce pot of generously salted water to a boil. Add the orecchiette and cook until just tender, 8 to 10 minutes. Drain, reserving ½ cup [1 cup] pasta cooking water.

While the water is heating and the orecchiette is cooking, prepare the remaining ingredients.

• Trim the root ends from the scallions; thinly slice the scallions.
• Cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
• Shuck the corn. Lay the ear flat and cut the kernels from the cob.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
• Coarsely chop enough dill to measure 1 tablespoon [2 TBL]. Save any remaining dill for another use.
• Zest and juice the lemon, keeping the zest and juice separate.
• Using the bottom of a bowl or cup, lightly crush the hazelnuts for garnish.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the scallions, season with salt and pepper, and cook, stirring occasionally, until the scallions start to soften, 1 to 2  minutes. Add the zucchini, corn, garlic, and as many chile flakes as you like and cook, stirring occasionally, until the zucchini and corn start to soften and the garlic is fragrant, 2 to 3 minutes. Add the orecchiette and reserved pasta cooking water and cook, stirring occasionally, until the zucchini and corn are tender and the liquid has thickened slightly, 2 to 3 minutes. 

 
Remove from the heat and stir in the dill, lemon zest, and 2 teaspoons [4 tsp] lemon juice. Season to taste with salt, pepper, and more lemon juice if desired.