Linguine with Leeks, Radicchio, and Walnut Pesto

Name: Linguine with Leeks, Radicchio, and Walnut Pesto
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

By Bon Appétit Test KitchenPhotography by Tina Rupp

November 30, 2007

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Recipe notes