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
3garlic cloves
1/2 cup plus 3 tablespoonextra-virgin olive oil
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to
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
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
SEASON the pasta to taste with salt and pepper, and

Created by: Giada De Laurentiis

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