Recipe information
Yield
Makes 2 Servings
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
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Preparation
Step 1
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Step 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.
Step 3
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.
Step 4
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.