Linguini with Leeks, Radicchio and Walnut Pesto

Makes 2 servings. Total prep time: 30 minutes.

From Bon Appétit, December 2007

To prepare the leeks, trim the bottoms and cut in half lengthwise. Then rinse under cold water, separating the layers to remove the dirt. 

8 ounces linguini

4 tblsp olive oil, divided

4 cups thinly sliced leeks (about 2 large leeks, including some dark green parts)

1/2 cup (packed) fresh Italian parsley leaves

1/4 cup grated parmesan plus extra for garnish

1/4 cup walnut pieces plus additional for garnish

2 tsp fresh lemon juice

2 cups thinly sliced radicchio (about 1/2 of a medium sized head)

Puree parsley, parmesan cheese, walnuts, lemon juice and 3 tablespoons olive oil in food processor until coarse puree forms. Season pesto with salt and pepper.  Set aside.

Cook pasta in large pot of boiling water until al dente. In the meantime, 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. 

Drain pasta, reserving 1 cup cooking liquid. Add pesto, pasta, and radicchio to leeks; toss, adding cooking liquid by tablespoonfuls if dry. Garnish with walnuts and parmesan.

 

I made this as an entree, but it would also go really well as a side dish for a simple roasted chicken.