Linguine with Leeks, Radicchio, and Walnut Pesto

Ingredients

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