Linguine with Leeks, Radicchio, and Walnut Pesto
['8 ounces linguine', '4 tablespoons extra-virgin olive oil, divided', '4 cups thinly sliced leeks (including some dark green parts)', '1/2 cup (packed) fresh Italian parsley leaves', '1/4 cup grated Parmesan cheese plus shaved Parmesan for garnish', '1/4 cup walnut pieces (about 1 ounce) plus additional for garnish', '2 teaspoons fresh lemon juice', '2 cups thinly sliced radicchio']
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Add leeks; season with salt and pepper. Cover; cook until tender and beginning to brown, stirring occasionally, about 10 minutes. Puree parsley, 1/4 cup Parmesan, 1/4 cup walnuts, lemon juice, and 3 tablespoons oil in mini processor until coarse puree forms. Season pesto with salt and pepper. Drain pasta, reserving 1 cup cooking liquid. Add pasta, pesto, and radicchio to leeks; toss, adding cooking liquid by tablespoonfuls if dry. Garnish with walnuts and shaved Parmesan.
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