Racoon Linguine with Radicchio and Parsley Pesto

Name: Racoon Linguine with Radicchio and Parsley Pesto
Yield: 4
Ingredients: Ingredients; 340 g linguine (whole wheat); 4 cups of radicchio leaves; 1 cup of parsley leaves, pressed into the cup; 3 cloves of garlic, minced; 2 tablespoons of pine nut, minced (or walnuts); 1 teaspoon salt and black pepper to taste; 1/3 cup of extra virgin olive oil; 1/4 cup of grated Parmesan cheese

1
Ingredients
2
340 g linguine (whole wheat)
3
4 cups of radicchio leaves
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1 cup of parsley leaves, pressed into the cup
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3 cloves of garlic, minced
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2 tablespoons of pine nut, minced (or walnuts)
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1 teaspoon salt and black pepper to taste
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1/3 cup of extra virgin olive oil
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1/4 cup of grated Parmesan cheese

Ingredients

1
Ingredients
2
340 g linguine (whole wheat)
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4 cups of radicchio leaves
4
1 cup of parsley leaves, pressed into the cup
5
3 cloves of garlic, minced
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2 tablespoons of pine nut, minced (or walnuts)
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1 teaspoon salt and black pepper to taste
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1/3 cup of extra virgin olive oil
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1/4 cup of grated Parmesan cheese

Directions

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Preparation
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1
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Bring 3 liters of water to a boil in a large pot
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Add the linguine and cook until al dente
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2
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In a food processor, combine radicchio, parsley, garlic, pine nut, salt, and black pepper
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Process until smooth
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With the processor running, slowly add the olive oil until you get a thick sauce
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Drain the mass and mix well
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Sprinkle with Parmesan cheese and serve
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Serves - 4
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Calories - 520 per serving
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Easy