Prep 10 mins
Cook 20 mins
I love red bell peppers any which way. Found this on the Barilla site and was created by Giada de Laurentis.
- 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
- Combine parsley, walnuts, thyme and garlic cloves in bowl of food processor and blend until finely chopped.
- With machine running, gradually add 1/2 cup olive oil processing until well blended.
- Season the pesto with salt and pepper.
- Heat the remaining 3 tablespoons olive oil in heavy large skillet over medium-high heat.
- Add the peppers, onions and finely chopped garlic and saute until the peppers are crisp tender, about 15 minutes.
- Bring a large pot of salted water to a boil.
- Add angel hair pasta and cook until tender but firm to the bite, stirring often to prevent the pasta from sticking, about 4 minutes.
- Drain, reserving 2 cups of cooking liquid.
- Toss the pasta with pesto, bell pepper mixture and cheese in a large bowl to combine, adding enough reserved cooking liquid to moisten.
- Season the pasta to taste with salt and pepper.
- Serve immediately.
This went over very well at my dinner party. I served it with Chicken Florentine and it was very complementary. The Fontina cheese was difficult to locate in my small town grocery store.