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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

Description

Food Network Invites You To Try This Whole-Wheat Spaghetti With Leeks And Hazelnuts Recipe From Food Network Magazine.

Food Network