Bucatini With Walnut-Parsley Pesto

From the kitchen of Carly

Bucatini coated in a vibrant walnut-parsley pesto spiked with spicy pickled Calabrian chiles. Toasted walnuts give it nutty depth; fresh parsley and Parmesan keep it bright. A simple, satisfying pasta that tastes more complex than it is.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 cup walnuts
  • 16 pickled Calabrian chiles or 1 Fresno chile with seeds
  • 11 small garlic clove, finely grated
  • 11 1/2 ounces Parmesan, finely grated (about 1 1/2 cups)
  • 11/3 cup olive oil
  • 11 cup chopped fresh parsley, plus more
  • 1Kosher salt, freshly ground pepper
  • 13/4 pound bucatini or spaghetti

Instructions

  1. Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened, 8–10 minutes. Let cool.

  2. Pulse 3/4 cup walnuts in a food processor or blender until very finely chopped (but not pasty). Reserve remaining walnuts for serving. Remove stems from chiles; add to food processor. Pulse until finely chopped. Transfer walnut mixture to a medium bowl and stir in garlic, Parmesan, oil, and 1 cup parsley. Season pesto with salt and pepper.

  3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot and add pesto along with 1/2 cup pasta cooking liquid. Toss, adding splashes of cooking liquid as needed, until pesto coats pasta and sauce is glossy.

  4. Crush reserved walnuts with the flat side of a knife. Divide pasta among bowls and top with walnuts and more parsley.

  5. Pesto can be made 2 days ahead. Cover and chill.