Linguini with Radicchio and Leeks

Here's a lovely recipe from Epicurious that makes brilliant use of the items in our shares now. For any of you who are new to leeks, please be sure to separate the layers and rinse well, as leeks tend to trap dirt.

8 oz linguini

EVOO

4 C leeks, thinly sliced

1/2 C parsley

1/4 C grated parmesan

1/4 C walnuts

2 T lemon juice

2 C radicchio

Heat 1 T EVOO in a large skillet over medium heat. Add the leeks and cook until tender, about 10 minutes. Add radicchio and cook a few minutes more. Add parsley, parmesan, walnuts, lemon juice, and 3 T oil to a food processor, and process until well blended. Mix pesto into leeks, and heat through. Serve over linguini.