St. Patrick's Linguine
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
35
Spice
49
Sweetness
59
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Butter (unsalted)1 tbsp
Canola Oil1 cup
Carrot (small diced)1 cup
Cabbage (diced)1 tbsp
Shallot (minced)1 tsp
Garlic (minced)1 cup
White Wine1.5 cups
Heavy Cream1.5 cups
Half-And-Half1 tbsp
Dijon Mustard1 tbsp
Grain Mustard (whole-)1 tbsp
Prepared Horseradish2 cups
White Cheddar (grated irish)3 cup
Pea (fresh, or frozen)450 g
Linguini (cooked)1 cup
Grated ParmesanDirections:
1
Watch how to make this recipe
2
In a large saute pan over medium-high heat, add the butter and 1 tablespoon canola oil
3
Add the carrots and cabbage and saute until they are just tender and the cabbage is starting to caramelize, about 20 minutes
4
Stir in the shallots and garlic and saute 3 to 4 minutes longer
5
Add the corned beef and black pepper and cook until the beef is starting to crisp, about 10 minutes
6
Stir occasionally during this process
7
Deglaze the pan with the white wine
8
Add in the cream, half- and-half, the mustards and the horseradish
9
Let simmer until the sauce has tightened up a bit, about 5 minutes
10
Stir in the shredded cheese and adjust seasonings, as needed
11
Stir in the peas and the pasta, then transfer into a serving dish
12
Serve immediately garnished with the Parmesan