Ingredients:
2 cups lightly packed fresh Italian parsley
3/4 cup walnuts
1 tablespoon fresh thyme leaves
3 garlic cloves
1/2 cup extra virgin olive oil
3 tablespoons extra virgin olive oil
3/4 teaspoon salt, plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
2 red bell peppers, seeded & thinly sliced
1 orange bell peppers, seeded & thinly sliced
1 yellow bell peppers, seeded & thinly sliced
2 medium onions, thinly sliced
2 garlic cloves, finely chopped
1 (16 ounce) boxes angel hair pasta
8 ounces Fontina cheese, cut into small cubes
Directions:
Combine parsley, walnuts, thyme and garlic cloves in bowl of food processor and blend until finely chopped.
With machine running, gradually add 1/2 cup olive oil processing until well blended.
Season the pesto with salt and pepper.
Heat the remaining 3 tablespoons olive oil in heavy large skillet over medium-high heat.
Add the peppers, onions and finely chopped garlic and saute until the peppers are crisp tender, about 15 minutes.
Bring a large pot of salted water to a boil.
Add angel hair pasta and cook until tender but firm to the bite, stirring often to prevent the pasta from sticking, about 4 minutes.
Drain, reserving 2 cups of cooking liquid.
Toss the pasta with 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.
Serve immediately.
Servings: 4-6
Time preparation: 10 min.
Time total: 30 min.