Linguine with Leeks, Radicchio, and Walnut Pesto

1. 1

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

2. 2

   Heat 1 tablespoon oil in large nonstick skillet over medium high heat.

3. 3

   Add leeks; season with salt and pepper.

4. 4

   Cover; cook until tender and beginning to brown, stirring occasionally, about 10 minutes.

5. 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. 6

   Season pesto with salt and pepper.

7. 7

   Drain pasta, reserving 1 cup cooking liquid.

8. 8

   Add pasta, pesto, and radicchio to leeks; toss, adding cooking liquid by tablespoonfuls if dry.

9. 9

   Garnish with walnuts and shaved Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.