Capellini Alla Piemontese - Angel Hair Piemontese-Style

Total Time
30mins
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.

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

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.

TeacherChef April 24, 2006

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