Whole Wheat Spaghetti with Leeks and Hazelnuts
Ingredients
- Kosher salt
- 12 ounces whole-wheat spaghetti
- 4 tablespoons extra-virgin olive oil
- 3 large leeks, white and light-green parts only, thinly sliced
- 2 teaspoons sugar
- 2 teaspoons balsamic vinegar (preferably aged)
- 1 small head radicchio, halved, cored and thinly sliced
- 6 ounces creamy Italian cheese, such as fontina or taleggio, cubed
- 1/4 to 1/3 cup hazelnuts, toasted and chopped
Instructions
Whole-Wheat Spaghetti with Leeks and Hazelnuts serves 4 original recipe by Food Network.
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