St Patrick's Linguine

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Recipe courtesy guy fieri, as seen on guy's big bite. posting for zwt.

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Steps

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In a large saute pan over medium-high heat , add the butter and 1 tablespoon canola oil.

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Add the carrots and cabbage and saute until they are just tender and the cabbage is starting to caramelize , about 20 minutes.

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Stir in the shallots and garlic and saute 3 to 4 minutes longer.

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Add the corned beef and black pepper and cook until the beef is starting to crisp , about 10 minutes.

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Stir occasionally during this process.

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Deglaze the pan with the white wine.

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Add in the cream , half- and-half , the mustards and the horseradish.

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Let simmer until the sauce has tightened up a bit , about 5 minutes.

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Stir in the shredded cheese and adjust seasonings , as needed.

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Stir in the peas and the pasta , then transfer into a serving dish.

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Serve immediately garnished with the parmesan.

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Ingredients

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butter, canola oil, carrot, cabbage, shallot, garlic, cooked corned beef, cracked black pepper, white wine, heavy cream, half-and-half, dijon mustard, whole grain mustard, prepared horseradish, white cheddar cheese, peas, linguine, parmesan cheese