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.

　　

Ingredients

4 to 6 servings

　　

Walnut Pesto

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

　　

Step 1

For the pesto, combine the parsley, walnuts, thyme, and garlic cloves in the bowl of a food processor; blend until finely chopped. With the machine running, gradually add the 1/2 cup of oil, processing until well blended. Season the pesto with the salt and pepper.

　　

Step 2

Heat the 3 tablespoons of oil in a large, heavy skillet over medium-high heat. Add the bell peppers, leeks, and the finely chopped garlic. Sauté until the bell peppers are crisp-tender, about 5 minutes.

　　

Step 3

Bring a large pot of salted water to a boil. 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. Drain, reserving 2 cups of the cooking liquid.

　　

Step 4

In a large bowl, toss the pasta with the pesto, bell pepper mixture, and cheese, adding enough reserved pasta water to moisten. Season to taste with salt and pepper, and serve.

　　Everyday Pasta