Recipes

Linguine with Leeks, Radicchio, and Walnut Pesto

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Linguine with Leeks, Radicchio, and Walnut Pesto

Linguine with Leeks, Radicchio, and Walnut Pesto

amanda

Equipment

  • - Pasta Roller (for homemade linguine)

  • - Wok or Large Skillet

  • - Stainless Steel Chef's Knife

  • - Cutting Board

  • - Mortar and Pestle (optional)

  • - Pasta Pot or Large Saucepan

  • - Salad Spinner

  • - Hand Mixer or Food Processor

  • - Digital Kitchen Scale (optional)

  • - Strainer

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

Instructions

1

Instruction 1

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
2

Instruction 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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