Linguine with Leeks, Radicchio, and Walnut Pesto

Linguine with Leeks, Radicchio, and Walnut Pesto
Photo by Tina Rupp


  • 4 cups leeks
  • ¼ cup Parmesan cheese, freshly grated
  • 4 tablespoons extra-virgin olive oil
  • ¼ cup walnut pieces
  • 2 cups radicchio
  • 2 teaspoons fresh lemon juice
  • shaved Parmesan cheese
  • + 2 more ingredients
    • ½ cup fresh Italian parsley
    • 8 ounces linguine

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

View full recipe at Epicurious


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