Comida Kraft
Recipe Box

Angel Hair Piemontese Style

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What You Need

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Make It

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  • 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.


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

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