Linguine With Leeks, Radicchio, And Walnut Pesto
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
39
Spice
59
Sweetness
61
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
230 g
Linguine4 tbsps
Extra-Virgin Olive Oil (divided)2 tsps
Lemon Juice (fresh)2 cups
Radicchio (thinly sliced)Directions:
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
3
Add leeks; season with salt and pepper
4
Cover; cook until tender and beginning to brown, stirring occasionally, about 10 minutes
5
Puree parsley, 1/4 cup Parmesan, 1/4 cup walnuts, lemon juice, and 3 tablespoons oil in mini processor until coarse puree forms
6
Season pesto with salt and pepper
7
Drain pasta, reserving 1 cup cooking liquid
8
Add pasta, pesto, and radicchio to leeks; toss, adding cooking liquid by tablespoonfuls if dry
9
Garnish with walnuts and shaved Parmesan
10
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
11
Heat 1 tablespoon oil in large nonstick skillet over medium high heat
12
Add leeks; season with salt and pepper
13
Cover; cook until tender and beginning to brown, stirring occasionally, about 10 minutes
14
Puree parsley, 1/4 cup Parmesan, 1/4 cup walnuts, lemon juice, and 3 tablespoons oil in mini processor until coarse puree forms
15
Season pesto with salt and pepper
16
Drain pasta, reserving 1 cup cooking liquid
17
Add pasta, pesto, and radicchio to leeks; toss, adding cooking liquid by tablespoonfuls if dry
18
Garnish with walnuts and shaved Parmesan