Linguine with Leeks, Radicchio, and Walnut Pesto

Very Healthy
Health score
100%
Linguine with Leeks, Radicchio, and Walnut Pesto
30 min.
2
938kcal

Suggestions


If you're looking for a delicious and healthy dish that packs a punch of flavor, try Linguine with Leeks, Radicchio, and Walnut Pesto. This dish brings together a vibrant blend of fresh ingredients and hearty flavors that will delight your taste buds. The mild sweetness of leeks, combined with the slightly bitter bite of radicchio, creates the perfect contrast in this pasta dish. The walnut pesto, rich in both flavor and texture, elevates the dish to a whole new level with its fresh Italian parsley, a hint of lemon, and the richness of Parmesan cheese.

Not only is this recipe packed with nutritional benefits, but it's also incredibly quick and easy to prepare. In just 30 minutes, you can have a gourmet meal that's both satisfying and nourishing. With only 938 calories per serving, this dish is a balanced combination of healthy fats, protein, and fiber, making it perfect for a light lunch or a fulfilling side dish. The crispy walnuts on top offer the perfect crunch, while the silky pasta brings it all together into a flavorful, hearty meal.

Whether you're cooking for yourself or impressing guests, Linguine with Leeks, Radicchio, and Walnut Pesto is sure to be a hit. It's a fresh and vibrant way to enjoy pasta while keeping your meals light, healthy, and full of flavor. Bon appétit!

Ingredients

  • cups leek dark green thinly sliced (including some parts)
  • teaspoons juice of lemon fresh
  • ounces pasta 
  • tablespoons olive oil extra virgin extra-virgin divided
  • 0.3 cup parmesan cheese grated shaved for garnish
  • 0.5 cup parsley fresh italian packed ()
  • cups radicchio thinly thinly sliced
  • ounce walnut pieces for garnish

Equipment

  • frying pan
  • pot

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.
  3. 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.
  4. Drain pasta, reserving 1 cup cooking liquid.
  5. Add pasta, pesto, and radicchio to leeks; toss, adding cooking liquid by tablespoonfuls if dry.
  6. Garnish with walnuts and shaved Parmesan.
  7. 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
  8. Bon Appétit

Nutrition Facts

Calories938kcal
Protein10.22%
Fat40.84%
Carbs48.94%

Properties

Glycemic Index
63
Glycemic Load
41.45
Inflammation Score
-10
Nutrition Score
39.546086825754%

Flavonoids

Cyanidin
51.18mg
Delphinidin
3.07mg
Eriodictyol
0.24mg
Hesperetin
0.72mg
Naringenin
0.07mg
Apigenin
32.34mg
Luteolin
15.39mg
Kaempferol
4.98mg
Myricetin
2.62mg
Quercetin
12.82mg

Nutrients percent of daily need

Calories:937.83kcal
46.89%
Fat:43.22g
66.49%
Saturated Fat:7.1g
44.38%
Carbohydrates:116.53g
38.84%
Net Carbohydrates:107.88g
39.23%
Sugar:10.84g
12.05%
Cholesterol:10.88mg
3.63%
Sodium:279.25mg
12.14%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.35g
48.69%
Vitamin K:449.22µg
427.83%
Manganese:2.47mg
123.52%
Selenium:78.9µg
112.71%
Vitamin A:4352.92IU
87.06%
Vitamin C:46.63mg
56.52%
Folate:196.77µg
49.19%
Copper:0.93mg
46.56%
Vitamin E:6.98mg
46.54%
Phosphorus:430.02mg
43%
Iron:7mg
38.89%
Magnesium:149.71mg
37.43%
Vitamin B6:0.7mg
35.03%
Fiber:8.65g
34.61%
Calcium:282.1mg
28.21%
Potassium:868.12mg
24.8%
Zinc:3.2mg
21.35%
Vitamin B1:0.28mg
18.74%
Vitamin B3:3.11mg
15.56%
Vitamin B2:0.21mg
12.5%
Vitamin B5:1.03mg
10.34%
Vitamin B12:0.17µg
2.81%
Source:Epicurious