Linguine with Leeks, Radicchio, and Walnut Pesto |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
To prepare the leeks, trim the bottoms and cut in half lengthwise. Then rinse under cold running water, separating the layers to remove the dirt. 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 |
Directions:
1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
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.
3. One serving contains the following: Calories (kcal) 882.28; % Calorie from Fat 43.3; Fat (g) 42.44; Saturated Fat (g) 6.94; Cholesterol (mg) 10.01; Carbohydrates (g) 101.65; Dietary Fiber (g) 7.02; Total Sugars (g) 8.81; Net Carbs (g) 94.62; Protein (g) 27.20 Nutritional analysis provided by Bon Appétit
|
|