Preparation Time: 30 minutes
Number of Servings: 2

Ingredients

• 8 oz. whole wheat linguine (or any whole wheat pasta you have on hand)


• 4 tbsp. extra virgin olive oil, divided


• 4 cups thinly sliced leeks (including some dark parts)


• Trim the bottoms and cut in half lengthwise. Then rinse under cold running water, to remove any dirt.


• ½ cup packed fresh Italian parsley


• ¼ cup grated Parmesan cheese, plus shaved Parmesan for garnish


• ¼ cup toasted walnut pieces, plus additional for garnish


• 2 tsp. fresh lemon juice


• 2 cups thinly sliced radicchio (a red, leafy vegetable)

Directions

Cook pasta in large pot of boiling salted water.

Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat.

Add leeks; season with salt and pepper.

Cover and cook until tender and beginning to brown, or about 10 minutes.
Puree parsley, Parmesan, walnuts, lemon juice and 3 tablespoons of oil until coarse. Season with salt and pepper.

Drain pasta, reserving 1 cup of cooking liquid.

Add pasta, pesto and radicchio to leeks.

Toss, adding cooking liquid by tablespoons if dry.

Garnish with walnuts and shaved Parmesan.

Courtesy of Kim Vagt, M.S., R.D., CDE, director of clinical nutrition services and outpatient diabetes education at Sutter Amador Hospital

Nutrition Facts

Serving SIze = 1/2 recipe
Calories 250
Fiber 12 g
Cholesterol 8 mg
Carbohydrate 29 g
Sodium 225 mg
Saturated fat 2 g
Trans fat 0 g