Quick & Easy

Veal and fettuccine in sage mustard sauce

Veal and fettuccine in sage mustard sauce


Sage mustard sauce


1.Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
2.Meanwhile, cook veal, in batches, in large lightly oiled frying pan until browned both sides and cooked as desired; cover to keep warm.
3.Add garlic and mustard to same pan; cook, stirring, 1 minute. Add wine and stock; bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until liquid reduces by half. Stir in sage.
4.Boil, steam or microwave snow peas until just tender; drain.
5.Cut veal pieces in half on the diagonal. Combine pasta and snow peas; divide among serving plates. Top with veal pieces; drizzle with sage mustard sauce.

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