Makes:
4-6 servings
Total Time:
30 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Pasta Entrees
what you need
- 2 leeks
- 1 box (16 oz.) angel hair pasta
- 3/4 cup walnuts
- 2 cups loosely packed fresh flat-leaf parsley
- 1 Tbsp. fresh thyme leaves
- 3 garlic cloves
- 1/2 cup extra virgin olive oil
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 2 medium-size red bell peppers, seeded and thinly sliced
- 1 medium-size orange bell pepper, seeded and thinly sliced
- 1 medium-size yellow bell pepper, seeded and thinly sliced
- 2 garlic cloves, minced
- 3 Tbsp. olive oil
- 1 block (8 oz.) mozzarella cheese, cut into 1-inch cubes
- Salt and pepper to taste
make it
1. Remove and discard root ends and dark green tops of leeks. Cut in half lengthwise, and rinse thoroughly under cold running water to remove sand. Thinly slice leeks crosswise.
2. Cook pasta according to package directions; drain, reserve 1 cup cooking liquid. Keep pasta warm.
3. Process walnuts, parsley, thyme, and 3 garlic cloves in a food processor 20 seconds or until finely chopped. With processor running, pour 1/2 cup olive oil through food chute; process until well blended and pesto sauce forms. Add 3/4 tsp. salt and 1/2 tsp. pepper, and process 5 seconds.
4. Saute the colored bell peppers, leeks, and 2 garlic cloves in 3 Tbsp. hot oil in a large skillet over medium-high heat 8 min or until crisp-tender.
5. Toss together pasta, pesto sauce, bell pepper mixture, and cheese. Stir in enough reserved cooking liquid to moisten (about 1 cup). Season to taste. Serve immediately.
Notes
Place cut mozzarella cubes in the freezer for about 10 min before adding them to the hot pasta to avoid getting a stringy, taffy like texture when two are mixed. May substitute fontina or provolone cheese for the mozzarella
