Capellini Alla Piemontese - Angel Hair Piemontese-Style
I love red bell peppers any which way. Found this on the Barilla site and was created by Giada de Laurentis.
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INGREDIENTS
Nutrition- 2cups lightly packed fresh Italian parsley
- 3⁄4cup walnuts
- 1tablespoon fresh thyme leave
- 1⁄2
- 3tablespoons extra virgin olive oil
- 3⁄4
- 1⁄2
- 2
- 1
- 1
- 2
- 2
- 1(16 ounce) box angel hair pasta
- 8
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DIRECTIONS
- 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.
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