Linguine with Leeks, Radicchio, and Walnut Pesto

By chrissibrewer On November 11, 2011 · In Recipes

INGREDIENTS:

8 ounces linguine

4 tablespoons extra-virgin olive oil, divided

4 cups thinly sliced leeks (including some dark green parts)

1/2 cup (packed) fresh Italian parsley leaves

1/4 cup grated Parmesan cheese plus shaved Parmesan for garnish

1/4 cup walnut pieces (about 1 ounce) plus additional for garnish

2 teaspoons fresh lemon juice

2 cups thinly sliced radicchio

METHOD:

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

Heat 1 tablespoon oil in large nonstick skillet over medium high heat.

Add leeks; season with salt and pepper.

Cover; cook until tender and beginning to brown, stirring occasionally, about 10 minutes.

Puree parsley, 1/4 cup Parmesan, 1/4 cup walnuts, lemon juice, and 3 tablespoons oil in mini processor until coarse puree forms.

Season pesto with salt and pepper.

Drain pasta, reserving 1 cup cooking liquid.

Add pasta, pesto, and radicchio to leeks; toss, adding cooking liquid by tablespoonfuls if dry.

Garnish with walnuts and shaved Parmesan.
Bon Appétit | December 2007

Tagged with: leeks • lemon • parsley • pasta • pesto • radicchio • walnuts

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