St. Patrick's Linguine

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons butter, unsalted
• 1 tablespoon canola oil
• 1/4 cup small diced carrot
• 1 cup diced cabbage
• 1 tablespoon minced shallot
• 1 teaspoon minced garlic
• 2 cups cooked corned beef, sliced and shredded
• 1 teaspoon freshly cracked black pepper
• 1/4 cup wine
• 1 1/2 cups heavy cream
• 1 1/2 cups half-and-half
• 1 tablespoon dijon mustard
• 1 tablespoon whole grain mustard
• 1 tablespoon prepared horseradish
• 2 cups grated irish cheddar cheese or 2 cups extra-sharp cheddar cheese
• 3/4 cup peas
• 1 lb cooked linguine
• 1/4 cup grated parmesan cheese

Recipe

• 1 in a large saute pan over medium-high heat, add the butter and 1 tablespoon canola oil. add the carrots and cabbage and saute until they are just tender and the cabbage is starting to caramelize, about 20 minutes.
• 2 stir in the shallots and garlic and saute 3 to 4 minutes longer.
• 3 add the corned beef and black pepper and cook until the beef is starting to crisp, about 10 minutes. stir occasionally during this process. deglaze the pan with the wine.
• 4 add in the cream, half- and-half, the mustards and the horseradish.
• 5 let simmer until the sauce has tightened up a bit, about 5 minutes.
• 6 stir in the shredded cheese and adjust seasonings, as needed.
• 7 stir in the peas and the pasta, then transfer into a serving dish.
• 8 serve immediately garnished with the parmesan.