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.