St. Pat'S Pasta
Ingredients
- 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 white 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 white cheddar cheese, grated or 2 cups extra sharp white cheddar cheese
- 3/4 cup fresh frozen peas, may be used do not use canned ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
929
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).