Recipe by Manami
I love red bell peppers any which way. Found this on the Barilla site and was created by Giada de Laurentis.
Top Review by TeacherChef
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.
- 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 See How It's Made
- 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.