St. Pat's Pasta

Total Time: 57 mins Preparation Time: 15 mins Cook Time: 42 mins

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter
• 1 tablespoon canola oil
• 1/4 cup carrot, cut in 1/4-inch dice
• 1 cup green cabbage, diced in 1-inch dice
• 1 tablespoon shallot, minced
• 1 teaspoon garlic, minced
• 2 cups corned beef, cooked, shredded (about 3/4 lb.)
• 1 teaspoon black pepper, freshly cracked
• 1 lb linguine
• 1/4 cup dry 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 irish cheddar cheese, grated or 2 cups extra sharp cheddar cheese
• 3/4 cup fresh frozen peas, may be used do not use canned
• 1/4 cup parmesan cheese, grated

Recipe

• 1 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.
• 2 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.
• 3 meanwhile, bring a large pot of salted water to a boil. cook the linguine al dente, according to the package directions. drain.
• 4 stir into the corned beef mixture, the 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.
• 5 stir in the cheddar and adjust the seasonings as needed. stir in the peas and linguine, then transfer to a serving dish.
• 6 garnish with the parmesan and serve immediately with the linguine.