FREE SHIPPING ON ORDERS OVER $75

Capellini Piedmontese

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.

 

star

Capellini Piedmontese

Servings

6

Prep Time

15 minutes

Cook Time

15 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Capellini Piedmontese

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 capellini or angel hair pasta
  • 8 ounces fontina cheese (cut into small cubes)
  • Salt and freshly ground black pepper to taste

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

0 comments

Please sign in or create an account to review or comment on recipes.