Recipe: Spring Pasta

A pasta dish from Cork Wine Pub is bursting with the tastes of the season


Published:

RUBEN GRIFFIN, executive chef at Cork Wine Pub in Pleasant Ridge, says this dish highlights four of the first real crops in Michigan —  “first being maple syrup, which I love to cook with. I personally like the grade C, but B would be acceptable. Maple syrup adds a rich and subtly sweet flavor to savory dishes.” Next would be the morels and asparagus, “which, served together, tastes like those first days of a wet spring: earthy and green.” Then the spring onion, “shoots that just pop from the ground and are more subtle in flavor than the bulb themselves. I added the tomato for color and for things to look forward to in the coming months of summer.”

> Spring pasta

(Serves 4)

16 ounces orecchiette pasta
6 ounces morel mushrooms, cut in half
(quartered if very large)
6 ounces sun-dried tomatoes, julienned
8 asparagus stalks cut on the bias, 1/4 inch
2 cloves garlic, minced
1 medium shallot, minced
1 cup white wine,
(preferably pinot gris or sauvignon blanc)
2 teaspoons maple syrup
2 ounces butter plus one tablespoon*
3 spring onions, sliced thin

Cook pasta in salted water, drain, and toss with a dash of oil to prevent sticking. Place *1 tablespoon of butter into sauté pan over medium-high heat, add mushrooms and tomatoes, sauté 3 minutes. Add asparagus, garlic, and shallot and sauté 2 more minutes. Add white wine and reduce by 50-70 percent. Add maple syrup and butter and remove from heat. Stir until just incorporated. Toss in pasta and spring onions and serve.


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