Angel Hair Piemontese Style

Angel Hair Piemontese Style

30 Min(s)
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1 serving
Original recipe yields 1 serving
2 leeks
1 box (16 oz.) angel hair pasta
3/4 cup walnuts
2 cups loosely packed fresh flat-leaf parsley
1 Tbsp fresh thyme leaves
3 garlic cloves
1/2 cup extra virgin olive oil
3/4 tsp salt
1/2 tsp pepper
2 medium -size red bell peppers, seeded and thinly sliced
1 medium -size orange bell pepper, seeded and thinly sliced
1 medium -size yellow bell pepper, seeded and thinly sliced
2 garlic cloves, minced
3 Tbsp olive oil
1 block (8 oz.) mozzarella cheese, cut into 1-inch cubes
Salt and pepper to taste
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Let's Make It
1
1. Remove and discard root ends and dark green tops of leeks. Cut in half lengthwise, and rinse thoroughly under cold running water to remove sand. Thinly slice leeks crosswise.
2
2. Cook pasta according to package directions; drain, reserve 1 cup cooking liquid. Keep pasta warm.
3
3. Process walnuts, parsley, thyme, and 3 garlic cloves in a food processor 20 seconds or until finely chopped. With processor running, pour 1/2 cup olive oil through food chute; process until well blended and pesto sauce forms. Add 3/4 tsp. salt and 1/2 tsp. pepper, and process 5 seconds.
4
4. Saute the colored bell peppers, leeks, and 2 garlic cloves in 3 Tbsp. hot oil in a large skillet over medium-high heat 8 min or until crisp-tender.
5
5. Toss together pasta, pesto sauce, bell pepper mixture, and cheese. Stir in enough reserved cooking liquid to moisten (about 1 cup). Season to taste. Serve immediately.
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