There's even a standard-bearer steak burrito—all gooey cheese and salty beef griddled in a flour tortilla—a nod to the Mexican restaurants the chef grew up around in suburban Chicago.
Cover with lid, and heat over high.Cook, undisturbed, until you hear kernels pop, 3 to 4 minutes.
Uncover and pour in remaining kernels.Cover tightly, and vigorously shake pot to distribute kernels.Return lidded pot to heat, and reduce heat to medium.
Cook until kernels start to pop, about 1 minute.Pick up lidded pot, and shake up and down or side to side for about 5 seconds to facilitate even cooking.
Return lidded pot to heat.
Cook, repeating shaking process often, until popping slows down to 3 to 5 seconds between pops, 4 to 5 minutes.Add the carrot, onion, garlic and rosemary and cook, stirring occasionally, until softened, about 5 minutes.
Add the stock, cover and simmer over low heat until the carrot is tender, about 6 minutes..Meanwhile, in a medium saucepan of boiling salted water, cook the pasta until al dente.
Discard the rosemary sprig and season the soup with salt and pepper.Add the favas, pasta and mint leaves.
(Editor: Stylish Heaters)