Bring a large pot of generously salted water to a boil. Cook the pappardelle according to package directions until al dente. Before draining, reserve 1–2 cups of the pasta water. Drain the pasta and set aside.

While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat.

Add the corn kernels, garlic, and sliced shallot. Cook for 5–7 minutes, stirring occasionally, until the corn begins to caramelize and the shallots are soft and lightly golden.

Transfer about two-thirds of the corn mixture to a blender, leaving the remaining corn in the skillet.

To the blender, add the heavy cream, ricotta, ½ cup grated Parmesan, thyme leaves, parsley, basil, and lemon zest.

Blend until completely smooth and creamy. If needed, add a splash more pasta water to reach your desired consistency.

Add the diced zucchini to the skillet with the reserved corn. Cook for 5–6 minutes, until tender and lightly caramelized around the edges.

Pour the blended corn sauce into the skillet. Stir in the reserved pasta water, about 1/2 cup to start, and mix until combined well. Add more pasta water as needed to reach your desired conistency.

Then add in the remaining ½ cup Parmesan and cook over low heat until the cheese has melted and the sauce is silky.

Stir in the lemon juice and season with kosher salt and freshly cracked black pepper to taste.

Add the cooked pasta and toss until every strand is coated in the creamy sauce. Add any additional reserved pasta water a little at a time until the sauce reaches your desired consistency again after all the ingredients are combined.

Remove from the heat and let the pasta rest for 1–2 minutes before serving.

Divide among bowls and top with torn burrata, fresh basil, extra Parmesan, lemon zest, cracked black pepper, and flaky sea salt, if desired.