Linguine with Leeks, Radicchio, and Walnut Pesto

• 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

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.
3. Add leeks; season with salt and pepper.
4. Cover; cook until tender and beginning to brown, stirring occasionally, about 10 minutes.
5. Puree parsley, 1/4 cup Parmesan, 1/4 cup walnuts, lemon juice, and 3 tablespoons oil in mini processor until coarse puree forms.
6. Season pesto with salt and pepper.
7. Drain pasta, reserving 1 cup cooking liquid.
8. Add pasta, pesto, and radicchio to leeks; toss, adding cooking liquid by tablespoonfuls if dry.
9. Garnish with walnuts and shaved Parmesan.

linguine, extravirgin olive oil, leeks, fresh italian parsley leaves, parmesan cheese, walnut, lemon juice, radicchio

Taken from www.epicurious.com/recipes/food/views/linguine-with-leeks-radicchio-and-walnut-pesto-240685 (may not work)