Saint Patrick's Pasta with Guiness Milkshakes

For Saint Patrick's Day, I made some totally crazy food...that was actually a success, even kid-friendly. The pasta dish was modified from this one. It has a mustard cream sauce, and purchased, already prepared corned beef from a good deli. And the milkshake really works. My sweetie thought I was crazy. So did I. So did the kids. But we were all pleasantly surprised.

Saint Patrick's Pasta

1 tablespoon olive oil

1 cup small diced carrots

2 cups diced cabbage

1/2 onion minced
1/2 teaspoon salt

1 teaspoon minced garlic

1 cup cooked corned beef, sliced and shredded

1/4 teaspoon fresh ground pepper

1/2 cup white wine

1/2 cup heavy cream

1 1/2 cups milk

1 tablespoon Dijon mustard

1 tablespoon whole-grain mustard

1 tablespoon prepared horseradish

1 cup grated extra-sharp white Cheddar

2 cups fresh peas, or frozen

1 pound cooked whole wheat pasta

In a large saute pan over medium-high heat the oil. Add the carrots, onions, salt and cabbage and saute until they are just tender and the cabbage is starting to caramelize, about 15 minutes. Stir in the garlic, corned beef and pepper and saute 3 to 4 minutes longer. Add the corned beef and black pepper and cook until the beef is heated through, about 5 minutes. Stir occasionally during this process. Deglaze the pan with the white wine. Add in the peas, cream, milk, the mustards and the horseradish. 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 pasta, then transfer into a serving dish. Serve immediately.

We used Murphys, but my husband says Guiness would probably work better. And next time, I want to try a good chocolate icecream. The beer gives it a rather nice malty flavor. Just blend the icecream and beer. Don't add any extra milk. I would love it if you let me know what you think...