| 1 box (16 ounces) | BARILLA Angel Hair |
| 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 |
| 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.