Linguine With Leeks Radicchio And Walnut Pesto Recipes

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LINGUINE WITH LEEKS, RADICCHIO, AND WALNUT PESTO



Linguine with Leeks, Radicchio, and Walnut Pesto image

Provided by Bon Appétit Test Kitchen

Categories     Pasta     Sauté     Christmas     Vegetarian     Quick & Easy     High Fiber     Parmesan     Walnut     Leek     Fall     Winter     Low Cholesterol     Parsley     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 8

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

Steps:

  • 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 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.

PESTO WITH LINGUINI



Pesto with Linguini image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 cups fresh basil leaves
1/2 cup grated Parmesan or Romano
1/2 cup grated Pecorino
1/2 cup pine nuts, toasted
4 garlic cloves, chopped
1/4 teaspoon salt
1/2 cup olive oil
1 pound linguini pasta

Steps:

  • Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined.
  • Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve.

SPAGHETTI WITH LEEKS, PEAS & PESTO



Spaghetti with leeks, peas & pesto image

Add some veg to pasta and pesto for a cheap, healthy springtime supper dish

Provided by Mary Cadogan

Categories     Dinner, Pasta

Time 25m

Number Of Ingredients 6

175g spaghetti
140g frozen pea
1 tbsp olive oil
2 large trimmed leeks (about 250g), thinly sliced
1 tbsp basil pesto
freshly grated parmesan (or vegetarian alternative), to serve (optional)

Steps:

  • Cook the spaghetti according to pack instructions, adding the peas for the final 2 mins. Meanwhile, heat the oil in a frying pan, add the leeks, then gently cook for about 5 mins until softened. Stir in the pesto and 3 tbsp of the pasta cooking water, then simmer for a few mins.
  • Drain the pasta and peas, then add to the frying pan, tossing everything together. Divide between 2 warm bowls and sprinkle with a little grated Parmesan, if using.

Nutrition Facts : Calories 447 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 0.11 milligram of sodium

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