Recipe: Spring Pasta

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


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.

Don't forget to "Like" us on Facebook and follow us on Twitter for more frequent updates.

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

So You Wanna Be A Chef (Or Just Cook Like One)

Local culinary classes range from making doughnuts to earning degrees.

Better When Basted

Big Rock's Matthew Fitchett gives lamb a seared spin.

Shared Plates: December 2018 Winner

Recipe: Lebanese Okra Stew

Cocktail Recipe: Ask Your Mum

Food Recipe: Braised Beef Brisket

Chef Aaron Lowen, of Empire Kitchen & Cocktails, shares one of his favorite holiday recipes
Edit Module
Edit ModuleShow Tags

Most Popular

  1. The Makings of the Shinola Hotel
    When the Detroit brand’s first foray into hospitality opens its doors, it’ll offer customers...
  2. My Two Christmases
    An Armenian-Iranian, Detroit-based writer reflects on transposing the holiday across continents
  3. An Hour with ... Carmen Harlan
    Broadcast journalist and founder of the Carmen Harlan Collection
  4. New Year’s Eve, Brooklyn Style
    Tips for celebrating 2019 from the pros at Brooklyn Outdoor
  5. Main Review: SheWolf
    Born in Detroit but inspired by Rome, SheWolf takes diners on a culinary journey
  6. Hour Detroit and Detroit Home’s Downtown Living Tour 2018
    Hour Detroit and Detroit Home’s third annual Downtown Living Tour took place September 7th-9th....
  7. Cocktail Recipe: Toddy Incarnata
  8. Meet the Makers: Tait Design Co.
    How an after-work hobby ascended to a booming business
  9. The Art of Gifting
    Metro Detroit tastemakers from all walks of life offer a glimpse of what’s on their holiday...
  10. Comeback Catering
    Dish, in Detroit, pushes through hard times with consistently delicious food