"Leeky" Pasta

Last night's dinner was inspired by a recipe from December's Bon Appetit (original here). It was already a pretty easy recipe, but I made it even less fiddly (no parsley-walnut pesto, although it does sound nice). It was on the table in less than 20 minutes and was really satisfying.

Angel Hair Pasta with Leeks and Radicchio

• 2-3 large leeks, washed, large leaves trimmed off
• olive oil
  
• 1 softball-sized head of radicchio
• 2 tablespoons butter
• parmesan cheese
• 1 pound angel hair pasta
• 1/4 cup toasted pine nuts
  
• salt and pepper

Set your pasta water aboilin'.

Cut the leeks into 4" long(ish) pieces and then slice (the long way) into long, thin ribbons. Heat a large skillet over high heat and saute the leeks in olive oil with a prinkle of salt until softened and browning in spots.

While the leeks are cooking, slice the radicchio into long shreds (discard the core sections).

After about 10 minutes, the leeks should be softened. Toss in the radicchio and turn down the heat. Add the butter and grate in some parmesan cheese. Toss everything together and hold over a warm flame.

When the water starts boiling, add your angel hair (it won't take long to cook) and cook to al dente. Drain the pasta and add it to the leek mixture. Toss in the pine nuts.

Serves about 4

This would be really nice with whole wheat spaghetti.