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