Capellini alla Piemontese (pesto dish)

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Capellini alla Piemontese (pesto dish)

 

Ease of preparation: easy

 

 

2 cups (lightly packed) fresh Italian parsley

3/4 cup toasted walnuts

1 tablespoon fresh thyme leaves

3 garlic cloves

1/2 cup plus 3 tablespoon extra-virgin olive oil

3/4 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to

taste

2red bell peppers, seeded and thinly sliced

1orange bell pepper, seeded and thinly sliced

1yellow bell pepper, seeded and thinly sliced

2leeks, thinly sliced crosswise

2garlic cloves, finely chopped

1 box (16 ounces)Angel Hair

8 ounces Fontina cheese, cut into small cubes

 

COMBINE parsley, walnuts, thyme and garlic cloves in

the bowl of a food

processor and blend until finely chopped. With the

machine running,

gradually add 1/2 cup of oil, processing until well

blended. Season the

pesto with salt and pepper to taste.

HEAT the remaining 3 tablespoons of oil in a heavy

large skillet over

medium-high heat.

ADD the bell peppers, leeks, and the finely chopped

garlic. Sauté

until the bell peppers are crisp-tender, about 15

minutes.

BRING a large pot of salted water to a boil. Add the

angel hair pasta

and cook until tender but still firm to the bite,

stirring often to

prevent the pasta from sticking together, about 4

minutes. Drain,

reserving 2 cups of cooking liquid.

TOSS the pasta with the pesto, bell pepper mixture,

and cheese in a

large bowl to combine, adding enough reserved cooking

liquid to

moisten.

SEASON the pasta to taste with salt and pepper, and

serve.

 

Created by: Giada De Laurentiis

 

 

 

 

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