INGREDIENTS PER 2 PEOPLE
linguine, 7 oz
radicchio, 1 small head
ricotta cheese, 4 tbsp
extra virgin olive oil
In a large pan, cook the leek finelly chopped, with oil. Add water if needed. Add radicchio and stir, cover and leave cooking for ten minutes.
Bring a large pan of salted water to the boil, then add linguine.
Prepare the pesto blending together leek and radicchio, ricotta and a teaspoon of oil.
Taste and season if needed.
Drain the pasta and combine with the pesto, top with hopped walnuts.
Thanks to: Scented Little Pleasure