Linguine with Leeks, Radicchio, and Walnut Pesto
A sophisticated pasta dish combining tender linguine with sautéed leeks, crisp radicchio, and a flavorful walnut-parsley pesto, finished with Parmesan cheese.
Ingredients
- •8 ounces linguine
- •4 tablespoons extra-virgin olive oil
- •4 cups leeks
- •½ cup fresh Italian parsley
- •¼ cup Parmesan cheese
- •¼ cup walnut pieces
- •2 teaspoons fresh lemon juice
- •2 cups radicchio
Cooking Instructions
- 1.
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
10 min
- 2.
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.
15 min
