One of the pleasures of doing this blog is the unexpected recipes that come across my plate...so to speak. I would have never of thought to add this collection of bitter greens to a pasta. The leeks and the cheese add a very nice balance.

When I find a new recipe that I love, these are the times that I love doing a food blog.

• 2 lbs. Leeks, sliced
• 8 oz. endive, chopped
• 6 oz. radicchio, chopped
• 2 Tablespoons balsamic vinegar
• 12 oz. spaghetti
• 2/3 cup Parmesan cheese, shredded

Cook the spaghetti as per instructions on the box.

While the pasta is cooking, add the the leeks to a heated skillet (placed over medium heat) along with 2 Tablespoons of olive oil. Sauté the leeks for five minutes. Add the endives and cook for three minutes. Stir and mix well. Finally add the radicchio and cook for another three minutes.

Drain the pasta and pour into a glass bowl. Add the sauté of leeks, endive, radicchio, balsamic vinegar and 1/2 cup of cheese. Toss. Season with salt and pepper.

Serves 4