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Photo Credit: Elizabeth Newman

Capellini Piedmontese

by Giada

Prep Time

15 minutes

Cook Time

15 minutes

Serves

6

Beginner

Photo Credit: Elizabeth Newman

Capellini Piedmontese

Name: Capellini Piedmontese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 2 cups lightly packed fresh flat-leaf parsley; 3/4 cup toasted walnuts; 1 tablespoon fresh thyme leaves; 3 garlic cloves; 1/2 cup extra-virgin olive oil; 3/4 teaspoon salt (plus more to taste); 1/2 teaspoon freshly ground black pepper (plus more to taste); 3 tablespoons extra-virgin olive oil; 2 red bell peppers (cored, seeded, and thinly sliced); 1 orange bell pepper (cored, seeded, and thinly sliced); 1 yellow bell pepper (cored, seeded, and thinly sliced); 2 leeks (thinly sliced crosswise and well rinsed); 2 garlic cloves (finely chopped); 1 pound pasta, such as Vermicelli Lunghi, Capellini or Angel Hair; 8 ounces fontina cheese (cut into small cubes); Salt and freshly ground black pepper to taste

Walnut pesto is very popular in Piedmont, where I first tasted this dish. It's really great on its own, simply tossed with a long-cut pasta, but I think the peppers give it a bit more body and also make the dish more beautiful on the plate.

Capellini Piedmontese

Servings

14

Prep Time

15 minutes

Cook Time

15 minutes

Calories

304

Author:

Giada De Laurentiis

Ingredients

For The Walnut Pesto:

2 cups lightly packed fresh flat-leaf parsley
3/4 cup toasted walnuts
1 tablespoon fresh thyme leaves
3 garlic cloves
1/2 cup extra-virgin olive oil
3/4 teaspoon salt (plus more to taste)
1/2 teaspoon freshly ground black pepper (plus more to taste)

For The Pasta:

3 tablespoons extra-virgin olive oil
2 red bell peppers (cored, seeded, and thinly sliced)
1 orange bell pepper (cored, seeded, and thinly sliced)
1 yellow bell pepper (cored, seeded, and thinly sliced)
2 leeks (thinly sliced crosswise and well rinsed)
2 garlic cloves (finely chopped)
1 pound pasta, such as Vermicelli Lunghi, Capellini or Angel Hair
8 ounces fontina cheese (cut into small cubes)
Salt and freshly ground black pepper to taste

Organic Olive Oil Large

17 oz

-

Regular Price: $45.00

Sale Price: $45.00
Regular Price

Unit Price: per

Vermicelli Lunghi Pasta

2.2 lbs

-

Regular Price: $18.50

Sale Price: $18.50
Regular Price

Unit Price: per

Instructions

For the pesto, combine the parsley, walnuts, thyme, and garlic cloves in the bowl of a food processor, blend until finely chopped. With the machine running, gradually add the 1/2 cup of oil, processing until well blended. Season the pesto with the salt and pepper.
Heat the 3 tablespoons of oil in a large, heavy skillet over medium-high heat. Add the bell peppers, leeks, and the finely chopped garlic. Saute until the bell peppers are crisp-tender, about 5 minutes.
Bring a large pot of salted water to a boil. Add the capellini 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 the cooking liquid.
In a large bowl, toss the pasta with the pesto, bell pepper mixture, and cheese, adding enough reserved pasta water to moisten. Season to taste with salt and pepper, and serve.