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Capellini Alla Piemontese - Angel Hair Piemontese-Style

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“I love red bell peppers any which way. Found this on the Barilla site and was created by Giada de Laurentis.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine parsley, walnuts, thyme and garlic cloves in bowl of food processor and blend until finely chopped.
  2. With machine running, gradually add 1/2 cup olive oil processing until well blended.
  3. Season the pesto with salt and pepper.
  4. Heat the remaining 3 tablespoons olive oil in heavy large skillet over medium-high heat.
  5. Add the peppers, onions and finely chopped garlic and saute until the peppers are crisp tender, about 15 minutes.
  6. Bring a large pot of salted water to a boil.
  7. Add angel hair pasta and cook until tender but firm to the bite, stirring often to prevent the pasta from sticking, about 4 minutes.
  8. Drain, reserving 2 cups of cooking liquid.
  9. Toss the pasta with pesto, bell pepper mixture and cheese in a large bowl to combine, adding enough reserved cooking liquid to moisten.
  10. Season the pasta to taste with salt and pepper.
  11. Serve immediately.

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