St. Patrick's linguine

  • 30g butter, unsalted
  • 1 tbsp vegetable oil
  • 40g small diced carrots
  • 100g diced cabbage
  • 1 tbsp minced shallots
  • 1 tsp minced garlic
  • 300g cooked corned beef, sliced and shredded
  • 1 tsp freshly ground black pepper
  • 60ml white wine
  • 360ml double cream
  • 360ml gold top milk
  • 1 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard
  • 1 tbsp prepared horseradish
  • 200g grated Irish white Cheddar or extra-sharp white Cheddar
  • 115g fresh peas, or frozen
  • 450g cooked linguini
  • 25g grated Parmesan
1) Heat the butter and oil in a large frying pan over a medium-high heat. 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. Add the corned beef and black pepper and cook until the beef is starting to crisp, about 10 minutes. Stir occasionally during this process.

3) Deglaze the pan with the white wine. Add in the cream, milk, the mustards and the horseradish. Simmer until the sauce has tightened up a bit, about 5 minutes. Stir in the shredded cheese and adjust seasonings, as needed.

4) Stir in the peas and the pasta, then transfer into a serving dish. Serve immediately garnished with the Parmesan.

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