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Linguine with Leeks, Radicchio, and Walnut Pesto

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant linguine with leeks, radicchio, and walnut pesto is a sophisticated vegetarian pasta dish that celebrates contrasting textures and flavours. The sweetness of the slowly softened leeks balances beautifully with the slight bitterness of the radicchio, while the fresh parsley and walnut pesto adds a bright, earthy depth. It is a wonderful choice for a quick mid-week supper that feels adventurous yet remains incredibly simple to prepare using fresh, seasonal ingredients.

Providing a nutritious and filling meal, this recipe relies on high-quality olive oil and toasted nuts to create a satisfying coating for the pasta without the need for a heavy cream sauce. Serving it with extra shavings of Parmesan and toasted walnuts adds a lovely crunch and a salty finish. Whether you are hosting a casual dinner for friends or looking for a healthy homemade alternative to shop-bought pesto, this vibrant dish is sure to become a new favourite in your kitchen rotation.

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Ingredients for Linguine with Leeks, Radicchio, and Walnut Pesto

  • 230g linguine

  • 60ml extra-virgin olive oil, divided

  • 950ml 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

  • 60ml walnut pieces (about 30g ) plus additional for garnish

  • 2 teaspoons fresh lemon juice

  • 475ml thinly sliced radicchio

How to make Linguine with Leeks, Radicchio, and Walnut Pesto

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, 60ml walnuts, lemon juice, and 45ml oil in mini processor until coarse puree forms. Season pesto with salt and pepper. Drain pasta, reserving 240ml cooking liquid. Add pasta, pesto, and radicchio to leeks; toss, adding cooking liquid by tablespoonfuls if dry. Garnish with walnuts and shaved Parmesan.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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