St. Pat's Pasta
photo by CabinKat
- Ready In:
- 57mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 29.58 ml unsalted butter
- 14.79 ml canola oil
- 59.14 ml carrot, cut in 1/4-inch dice
- 236.59 ml green cabbage, diced in 1-inch dice
- 14.79 ml shallot, minced
- 4.92 ml garlic, minced
- 473.18 ml corned beef, cooked, shredded (about 3/4 lb.)
- 4.92 ml black pepper, freshly cracked
- 453.59 g linguine
- 59.14 ml dry white wine
- 354.88 ml heavy cream
- 354.88 ml half-and-half
- 14.79 ml Dijon mustard
- 14.79 ml whole grain mustard
- 14.79 ml prepared horseradish
- 473.18 ml irish white cheddar cheese, grated or 473.18 ml extra sharp white cheddar cheese
- 177.44 ml fresh frozen peas, may be used do not use canned
- 59.14 ml parmesan cheese, grated
directions
- In a large skillet over medium-high heat, melt the butter in the oil. Add the carrots and cabbage and cook, stirring occasionally, until just tender and the cabbage starts to brown, about 20 minutes.
- Stir in the shallots and garlic and cook for 3-4 minutes. Add the corned beef and pepper and cook until the beef starts to crisp, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the linguine al dente, according to the package directions. Drain.
- Stir into the corned beef mixture, the white wine, and scrape up any browned bits. Add the cream, half-and-half, both mustards, and horseradish. Simmer until the sauce had thickened a bit, about 5 minutes.
- Stir in the cheddar and adjust the seasonings as needed. Stir in the peas and linguine, then transfer to a serving dish.
- Garnish with the Parmesan and serve immediately with the linguine.
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Reviews
-
I would have given this recipe 5 stars since we really enjoyed the meal but the timing on cooking some of the ingredients is way off. It took us only 3-5 minutes to saute' the carrots, cabbage, & shallots. Any longer and we would have burned them to a crisp at the temp. suggested. I also don't believe it needed both the cream & half & half. I think the cream was enough and could have added a little milk to thin it out if necessary. I didn't add the peas since this is something my BF doesn't care for. We made traditional Irish Soda Bread with this meal and all in all thought it was a nice change from the traditional corned beef and cabbage.
RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale