Capellini Piedmontese Recipe

Name: Capellini Piedmontese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
For the pesto, combine the parsley, walnuts, thyme, and garlic cloves in the bowl of a food processor; blend until finely chopped.
2
With the machine running, gradually add the 1/2 cup of oil, processing until well blended.
3
Season the pesto with the salt and pepper.
4
Heat the 3 tablespoons of oil in a large, heavy skillet over medium-high heat.
5
Add the bell peppers, leeks, and the finely chopped garlic.
6
Saute until the bell peppers are crisp-tender, about 5 minutes.
7
Bring a large pot of salted water to a boil.
8
Add the capellini and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 4 minutes.
9
Drain, reserving 2 cups of the cooking liquid.
10
In a large bowl, toss the pasta with the pesto, bell pepper mixture, and cheese, adding enough reserved pasta water to moisten.
11
Season to taste with salt and pepper, and serve.

1421

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups (lightly packed) fresh flat-leaf parsley, 3/4 cup toasted walnuts (see page 168), 1 tablespoon fresh thyme leaves, 3 garlic cloves, and more.

Yes, Capellini Piedmontese falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Capellini Piedmontese

How did you like this recipe?

Frequently Asked Questions