St. Patrick's Linguine

Ingredients

• 1 cup cabbage diced
• 1 tablespoon canola oil 
• 0.3 cup carrots diced
• 2 cups irish cheddar white extra-sharp grated
• 2 cups corned beef ribs shredded cooked sliced
• 1 tablespoon dijon mustard 
• 0.8 cup peas fresh frozen
• 1 teaspoon garlic minced
• 1.5 cups half-and-half 
• 1.5 cups heavy cream 
• 1 tablespoon horseradish prepared
• 1 pound linguini cooked
• 0.3 cup parmesan grated
• 1 teaspoon freshly cracked pepper black
• 1 tablespoon shallots minced
• 2 tablespoons butter unsalted
• 0.3 cup white wine 
• 1 tablespoon whole-grain mustard 

Equipment

• frying pan

Directions

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. Stir in the shallots and garlic and saute 3 to 4 minutes longer.
4. 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 white wine.
5. Add in the cream, half- and-half, the mustards and the horseradish.
6. Let simmer until the sauce has tightened up a bit, about 5 minutes. Stir in the shredded cheese and adjust seasonings, as needed. Stir in the peas and the pasta, then transfer into a serving dish.
7. Serve immediately garnished with the Parmesan.