Linguine with Leeks, Radicchio, and Walnut Pesto Recipe

Linguine with Leeks, Radicchio, and Walnut Pesto Recipe

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