Capellini Alla Piemontese - Angel Hair Piemontese-Style |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I love red bell peppers any which way. Found this on the Barilla site and was created by Giada de Laurentis. Ingredients:
2 cups lightly packed fresh italian parsley |
3/4 cup walnuts |
1 tablespoon fresh thyme leave |
3 garlic cloves |
1/2 cup extra virgin olive oil |
3 tablespoons extra virgin olive oil |
3/4 teaspoon salt, plus more to taste |
1/2 teaspoon fresh ground black pepper, plus more to taste |
2 red bell peppers, seeded & thinly sliced |
1 orange bell pepper, seeded & thinly sliced |
1 yellow bell pepper, seeded & thinly sliced |
2 medium onions, thinly sliced |
2 garlic cloves, finely chopped |
1 (16 ounce) box angel hair pasta |
8 ounces fontina cheese, cut into small cubes |
Directions:
1. Combine parsley, walnuts, thyme and garlic cloves in bowl of food processor and blend until finely chopped.
2. With machine running, gradually add 1/2 cup olive oil processing until well blended.
3. Season the pesto with salt and pepper.
4. Heat the remaining 3 tablespoons olive oil in heavy large skillet over medium-high heat.
5. Add the peppers, onions and finely chopped garlic and saute until the peppers are crisp tender, about 15 minutes.
6. Bring a large pot of salted water to a boil.
7. Add angel hair pasta and cook until tender but firm to the bite, stirring often to prevent the pasta from sticking, about 4 minutes.
8. Drain, reserving 2 cups of cooking liquid.
9. Toss the pasta with pesto, bell pepper mixture and cheese in a large bowl to combine, adding enough reserved cooking liquid to moisten.
10. Season the pasta to taste with salt and pepper.
11. Serve immediately.
|
|