was it this one - from a long time ago? Or was it a recent post? I posted this one a couple of years ago - and it is awesome - but if there's another one, I'd like to try it too! :-)

Stacy

Absorption Pasta with Garlic Scapes and Wild Mushrooms

Stephencooks.com
Serves 4 as a side dish, or 2 as a main course.
8 oz pasta (I used orecchiette)
1 medium onion, 1/4" dice
2 C low sodium chicken stock, simmering
1 C heavy cream
olive oil
2 T butter
4 oz assorted mushrooms, cleaned and sliced irregularly
4-6 garlic scapes
1 oz Parmeggiano-Reggiano, shredded
1 T truffle oil
3 oz baby Swiss chard, stems removed, chopped coarsely
salt, hot sauce, to taste
Place the cream in a small saucepan over medium low heat and allow to boil gently until reduced by half.
Sauté the onion in two tablespoons olive oil about 6 minutes on medium heat, stirring, until translucent. Add the pasta and toss in the oil until the pasta pieces are well coated with oil. Add 1 cup of the chicken stock, stir and cover tightly. Reduce heat to medium low and allow the pasta to simmer until tender, about 20 minutes. After about 10 minutes, give the pasta a stir and see that there is still adequate liquid in the pan. Add more stock if necessary  different pastas will absorb different amounts of liquid. ItÂs not necessary that all the liquid is absorbed so keep the bottom of the pan wet throughout the cooking.
While the pasta is simmering, heat some olive oil in a sauté pan until very hot but not smoking and sear the mushrooms, tossing constantly, until they are browned at the edges. Remove to a side plate. Toss in the scapes and sear on all sides until they start to show some black blisters. Remove to a side plate. Add the 2 tablespoons butter and stir, scraping up any bits from the pan, until the butter turns a golden brown. Remove from heat and stir in the reduced cream.
When the pasta is cooked, stir in the butter/cream mixture, the cheese, the Swiss chard and the mushrooms. Allow to stand for a minute or two to let the chard cook, correct seasoning if necessary and then turn into the serving bowl. Arrange the seared garlic scapes on top.

It was one with asparagus and pancetta and feta cheese and shallots and oh my.

I can c/p the recipe ...

Absorption pasta with asparagus, pancetta and lemon zest
3/4 lb. (350g) good-quality penne (the cooking time of my penne lists and 8-9 minute cooking time)
2 or 3 shallots, finely sliced, or half of a small yellow onion, finely diced
2-4 slices of pancetta, chopped
1 bunch asparagus
1/4 lb. (115g) Feta cheese
Zest of one lemon
4 cups (960ml) Chicken stock
Kosher salt and freshly-ground pepper
2 tablespoons (30ml) Olive Oil
Prepare the asparagus: Snap off the woody ends. Cut each stalk into angled pieces roughly the length and shape of the pasta. Keep the tips separate from the stalks once you have cut them, as you will add them to the pasta at different times later.
Prepare the pancetta: Put olive oil in a saucepan with tall sides over medium-high heat (I use a 4-quart saucepan for this amount of pasta). Once the oil has heated up, cook the pancetta to render the fat and crisp it up. Remove from the saucepan and and set it aside.
Cooking the pasta: Add the sliced shallots to the pan and sauté until they start to soften, a minute or less. Add in the dry pasta and stir it around for one minute to coat it in the oil and shallots, toasting the pasta a little bit. Keep an eye on the shallots to make sure they arenÂt burning.
Pour in 2.5 or 3 cups (600-720ml) of chicken stock and give it a good stir (the pasta should be nearly covered). Bring to a simmer and then reduce the heat to keep it from boiling. Cook for five to seven minutes, stirring occasionally.
When the pasta is about half done, stir in the asparagus stalks. Stir more frequently for two minutes as the stock cooks away, careful not to break the pasta. You might need another splash of stock; you donÂt want the pan to dry out all the way. When the pasta seems to be getting close to doneÂtest frequently!Âadd the asparagus tips.
Cook another minute or two, stirring constantly, until al dente. Since this dish holds the heat and the pasta keeps cooking a little once youÂve removed it from the heat, you should err on the side of lessÂrather than moreÂcooked.
You should still have some thickened broth at the bottom of the pan; as you toss the pasta to season it this will coat everything and make it silky instead of sticky.
Remove from the heat and stir in half of the pancetta and three-quarters of the lemon zest. Season to taste, but remember that youÂll be adding salty feta on top.
Serve: Top each portion with crumbled feta, pancetta, and lemon zest.

This cooking method kind of reminds me of risotto. They both sound good. I'm copying and pasting Stacy's recipe, since it could easily be converted to vegetarian. Yum!

Thanks for the post, Megsy, as I've never thought of using this method for cooking pasta.

Sally