Linguine with Leeks, Radicchio, and Walnut Pesto
- 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
- This recipe is vegetarian
- Produce
- Italian parsley, packed fresh leaves (1/2 cup)
- Leeks (4 cups)
- Radicchio (2 cups)
- Walnut (1/4 cup)
- Cooking & Baking
- Olive oil, extra-virgin (4 tablespoons)
- Pasta & Grains
- Linguine (8 ounces)
- Drinks
- Lemon juice, fresh (2 teaspoons)
- Dairy
- Parmesan cheese plus shaved parmesan, grated (1/4 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published December 1, 2007 (5 years ago).
1 person saved this recipe.
