Capellini Piedmontese
Capellini Piedmontese
Servings
6
Prep Time
15 minutes
Cook Time
15 minutes
Calories
0
Author:
Giada De Laurentiis
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 capellini or angel hair pasta
- 8 ounces fontina cheese (cut into small cubes)
- Salt and freshly ground black pepper to taste
For The Walnut Pesto:
For The Pasta:
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.
0 comments