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St. Patrick's Linguine Recipe

St. Patrick's Linguine

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

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  • on March 19, 2013

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    I needed a side dish so I went vegetarian with this recipe. Used the carrots-cabbage-and sliced shallots sauteed in the butter/oil til soft. Added the wine as directed then the garlic and mustards. Topped with fresh parsley it was delish.

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  • on March 10, 2013

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    LOVE LOVE LOVE this recipe - I like to serve it over mashed potatoes too! It's a go-to staple in our house.

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  • on March 18, 2012

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    Delicious! Served at a dinner party and it was a big hit!

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  • on November 05, 2011

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    It was okay. I like that he tried to do something creative but it definitely sounds better than it tastes for me. To be honest, I like the traditional corned beef and cabbage. Nevertheless, not a bad recipe, just not one of his better ones.

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  • on July 03, 2011

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    Different and tasty.

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  • on July 02, 2011

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    OMG! It had so much flavor!!! I just added 7 cloves of garlic to add flavor, i cant picture having traditional corned beef and cabbage EVER, cause this just took it to a whole nother level of taste!!! awesome! AND MY KIDS LOVE IT which is plus since their such picky eaters!! ;o

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  • on May 25, 2011

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    The best stuff ever!! My son loved it even though he doesn't like peas & carrots!!!!!

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  • on March 21, 2011

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    Easy and very good! I only used 1 cup of half-n-half and 1 cup of heavy cream and it was plenty of sauce. I added another 1/2 cup of shredded cabbage and will add even more next time. This is an awesome recipe! We loved it! Leftovers were good too!

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  • on March 21, 2011

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    Made this recipe tonight - it was very good - not your typical Pasta dish - I made it a little leaner than the recipe and used whole wheat pasta - I love the mustard flavor! I did not have Horseradish, and I can tell it would be better with it! I will make this again!!

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  • on March 19, 2011

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    Wow! This non-traditional St. Patrick's Day dish beats the socks off regular corned beef and cabbage. I made a third recipe and had three servings. The balance of mustards, horseradish, cream sauce and veggies is super. Since it takes little meat, I did not feel too guilty about consuming whipping cream and Cheddar, I used Dubliner Irish Cheddar I bought at Sam's. It's unusually good and just right for this dish. I have an aversion to cooked cabbage so did not caramelize mine; I added it toward the end and cooked till it was wilted and had a little crunch left. A also was heavy with the pepper mill. I intend to make this again and will spread the word about what a creative and awesome dish this is.

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