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. ---------------------------------------------------------------------------
Nutrition
Ingredients
