Piemontese-style Angel Hair

10 minutes to prepare
20 minutes to cook

4-6 servings

Ingredients
2 cups fresh 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) Angel Hair
8 ounces Fontina cheese, cut into small cubes

MIX parsley, walnuts, thyme and garlic cloves in the bowl of a food processor and blend until finely chopped. 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.