St. Pat's Pasta

Recipe by Lorraine of AZ
READY IN: 57mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement