Creamy Tom Yum Pasta with Sweet Corn and Chimichurri

Several years ago, my friend and I were invited to the opening of Planta Queen in NoMad, and the dish that’s lived rent-free in my head ever since was a sweet corn ravioli in tom yum sauce with a chimichurri drizzle. It was one of those dishes that felt both completely new and oddly nostalgic, and the chimichurri had just the right kick of heat and brightness to balance the richness. After years of dreaming about that dish, I finally decided it was time to give it my own spin: Creamy Tom Yum Pasta with Sweet Corn and Chimichurri. Sorry not sorry to all you cilantro haters For this version, al dente rigatoni gets tossed in a coconut cream-tom yum-infused sauce with sautéed sweet corn, then drizzled with an herby, spicy chimichurri made with cilantro, parsley, garlic, shallot, serrano pepper, and red wine vinegar. I’m not sure Alex and I have ever been so happy to eat a recipe over and over again during testing. NOTES: TUM YUM PASTE: If your tom yum paste is very concentrated or spicy,…