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.
Recipe information
Yield
4 to 6 servings
Ingredients
Walnut Pesto
Preparation
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.
