Whole-Wheat Spaghetti with Leeks and Hazelnuts
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- Recipe categories: Pasta, Nuts, Vegetables, Leek,
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Average Rating:
Total Reviews: 6
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By GailSharon
SkinnyGuide.com
on November 20, 2010
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Complex, yet subtle flavors. REALLY a winner pasta dish. I think it's great served alone and/or maybe with just some crusty bread. I agree about the hazelnuts, though. The radicchio and leeks added such delicate, "clean," and lovely texture, I thought the hazelnuts overpowered a bit. Maybe I'll leave them out next time or try the pignolis.
By agoldman85
Chico
on October 01, 2010
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This has become one of my favorite recipes ever. I adore it, and the simplicity of it, yet big big flavors! The only thing I change is that I use pine nuts which I think it really take it over the top.
By pinkslip79_13017311
San Francisco, 43
on July 24, 2010
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i took one of the tbsps of oil out and didn't miss it.
By nephi-ette_4364486
Fanwood, NJ
on February 28, 2010
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The pasta dish was delicious except for the overpowering flavor of the raddichio. I tried roasting it with a little bit of olive oil to make it less bitter but the recipe would be better if it was left out. Everything else was great - I especially liked the roasted hazelnuts.
By delphia2000_3710076
Kenai, AK
on January 11, 2010
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For those of us on low-sodium diets, this is almost my entire day's allowance in one meal. I can't even think of trying this one. It's not healthy if the sodium levels are this high.
By lfiler_12157460
ponte vedra bea...
on September 17, 2009
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... as is.