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Whole-Wheat Spaghetti with Leeks and Hazelnuts Recipe

Whole-Wheat Spaghetti with Leeks and Hazelnuts

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • 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.

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  • 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.

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  • on July 24, 2010

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    i took one of the tbsps of oil out and didn't miss it.

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  • 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.

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  • 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.

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  • on September 17, 2009

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    ... as is.

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