Veal And Fettuccine In Sage Mustard Sauce - cooking recipe

Ingredients

18 oz fettuccine
8 (3 oz) veal escalopes
-1 None Sage Mustard Sauce
2 cloves garlic, minced
2 tbsp whole grain mustard
3/4 cup dry white wine
1 cup chicken stock
2 tsp finely shredded fresh sage leaves
10.5 oz snow peas, sliced thinly

Preparation

Cook pasta in boiling salted water until al dente then drain.
Meanwhile, oil a large frying pan and place over high heat. Working in batches, cook veal until browned on both sides and cooked to your liking. Remove from pan and cover to keep warm.
Add garlic and mustard to pan. Cook, stirring, for 1 min. Add wine and stock. Bring to a boil then reduce heat and simmer for 5 mins, or until liquid reduces by 1/2. Stir in sage.
Boil, steam or microwave snow peas until just tender then drain.
Cut veal pieces in 1/2 on the diagonal. Combine pasta and snow peas then distribute between serving plates. Top with veal and drizzle with sage mustard sauce.