A not-so-secret ingredient packs Eric Kim's new creamy pasta with umami.
 Linda Xiao for The New York Times. Food Stylist: Monica Pierini. | Saturday, April 3, 2021 | | If you’re on the hunt for a new weeknight pasta recipe, look no further than Eric Kim’s latest. His creamy asparagus pasta (above) is rich with umami, thanks to dried kelp and roasted seaweed. It’s also our most popular recipe of the week, and “the most amazing and unique thing I have made in a long time,” wrote one NYT Cooking reader. If your weeknight rotation is set, but you need a hand with Easter brunch, check out Melissa Clark’s new savory bread pudding with artichokes, Cheddar and scallions. For more inspiration, explore our collection of the 10 most sought-after recipes this week. | |  Yossy Arefi for The New York Times (Photography and Stying) | | |  Linda Xiao for The New York Times. Food Stylist: Monica Pierini. | 30 minutes, 4 servings | |  Linda Xiao for The New York Times. Food Stylist: Monica Pierini. | 1 hour, 6 to 8 servings | |  Romulo Yanes for The New York Times. Food Stylist: Vivian Lui. | 2 hours, 6 servings | |  David Malosh for The New York Times. Food Stylist: Simon Andrews. | 20 minutes, 4 servings | | |
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