Bucatini With Walnut-Parsley Pesto

Ingredients for Bucatini With Walnut-Parsley Pesto

• 150g walnuts

• 6 pickled Calabrian chillies or 1 Fresno chilli with seeds

• 1 small garlic clove, finely grated

• 45g Parmesan, finely grated (about 1 1/2 cups)

• 1/3 cup olive oil

• 1 cup chopped fresh parsley, plus more

• Kosher salt, freshly ground pepper

• 350g bucatini or spaghetti

Preheat oven to 177°C. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened, 8–10 minutes. Let cool.

Pulse 110g walnuts in a food processor or blender until very finely chopped (but not pasty). Reserve remaining walnuts for serving. Remove stems from chillies; 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.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 240ml pasta cooking liquid. Return pasta to pot and add pesto along with 120ml pasta cooking liquid. Toss, adding splashes of cooking liquid as needed, until pesto coats pasta and sauce is glossy.

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

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.