Capellini Piedmontese

Name: Capellini Piedmontese
Yield: 4 to 6 servings
Ingredients: 2 cups (lightly packed) fresh flat-leaf parsley; 3/4 cup toasted walnuts (see page 168); 1 tablespoon fresh thyme leaves; 3 garlic cloves; 1/2 cup extra-virgin olive oil; 3/4 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 3 tablespoons extra-virgin olive oil; 2 red bell peppers, cored, seeded, and thinly sliced; 1 orange bell pepper, cored, seeded, and thinly sliced; 1 yellow bell pepper, cored, seeded, and thinly sliced; 2 leeks, thinly sliced crosswise and well rinsed; 2 garlic cloves, finely chopped; 1 pound capellini or angel hair pasta; 8 ounces fontina cheese, cut into small cubes; Salt and freshly ground black pepper to taste

January 26, 2012

Walnut pesto is very popular in Piedmont, where I first tasted this dish. It’s really great on its own, simply tossed with a long-cut pasta, but I think the peppers give it a bit more body and also make the dish more beautiful on the plate.

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