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Angel Hair Piemontese-style
Capellini alla Piemontese

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 20 minutes

Servings: 4-6

Regions: Piemonte

Wine pairing: Red

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Ingredients

1 box (16 ounces)BARILLA Angel Hair
2 cups (lightly packed) fresh Italian parsley
3/4 cup toasted walnuts
1 tablespoon fresh thyme leaves
3garlic cloves
1/2 cup plus 3 tablespoonextra-virgin olive oil
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2red bell peppers, seeded and thinly sliced
1orange bell pepper, seeded and thinly sliced
1yellow bell pepper, seeded and thinly sliced
2leeks, thinly sliced crosswise
2garlic cloves, finely chopped
8 ounces Fontina cheese, cut into small cubes


COMBINE parsley, walnuts, thyme and garlic cloves in the bowl of a food processor and blend until finely chopped. With the machine running, gradually add 1/2 cup of oil, processing until well blended. Season the pesto with salt and pepper to taste.
HEAT the remaining 3 tablespoons of oil in a heavy large skillet over medium-high heat.
ADD the bell peppers, leeks, and the finely chopped garlic. Sauté until the bell peppers are crisp-tender, about 15 minutes.
BRING a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 4 minutes. Drain, reserving 2 cups of cooking liquid.
TOSS the pasta with the 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, and serve.




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