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 radicchioMETHOD:
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.
SOURCE:
Bon Appétit | December 2007
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