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Bucatini With Walnut-Parsley Pesto

5.0

(6)

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Image may contain Food Pasta Spaghetti Plant and Noodle
Photo by Nicole Franzen

  • Active Time

    30 minutes

  • Total Time

    30 minutes

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.

Ingredients

4 servings

1 cup walnuts
6 pickled Calabrian chiles or 1 Fresno chile with seeds
1 small garlic clove, finely grated
1 1/2 ounces 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
3/4 pound bucatini or spaghetti

  1. Step 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.

    Step 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.

    Step 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.

    Step 4

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

  2. Do Ahead

    Step 5

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

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Reviews (6)

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  • I've made several times and it's great. I use whole wheat pasta and substituted a jalapeno pepper for the Fresno chile as they're very similar and easier to find.

    • Anonymous

    • 5/5/2021

  • Have made several times and really love it. Great weeknight item. This is a "what not to do" review. Don't put all the pesto ingredients in your food processor to save time. It's not as good that way (trust me). I have more success processing only the walnuts, jalapeño and garlic, then stir that into the other ingredients. Fresh jalapeños are great in this. I use 1 large, we like it spicy. Note the recipe calls for 3/4 pound of pasta. Don't use a full pound unless you upsize the pesto. It is much better with a higher ratio of pesto to pasta. If you're like me and see no reason to leave 1/4 pound of pasta uncooked, cook it all, but pull out half or 1/4 before mixing in pesto. Lastly, don't forget to save some of your pasta cooking liquid for mixing in with the pesto. Enjoy!

    • Anonymous

    • Chicago

    • 4/20/2021

  • I have had similar recipes before and looked forward to making this. I was not disappointed! My husband and I both enjoyed it very much. Very quick, very easy, and very tasty. The inclusion of chile is very traditional in many parts of Italy, and I think it adds a lot. Also, I think that using the best-quality Parmigiano is key. (most of our domestic stuff just tastes like sawdust)

    • roseynut

    • Treadway, TN

    • 11/3/2020

  • This was a great and easy pesto to make. Made as directed except sub'd pecorino romano cheese for parmesan (I find parmesan very pedestrian). Also used regular spaghetti instead of bucatini. Next time I would use half the fresno chile or omit as it was a little too spicy. Great flavor. Definitely, toast the walnuts for 8 minutes. The walnut flavor was subtle but tasty and a nice change from traditional pine nut pesto.

    • tracypie5

    • San Francisco

    • 2/26/2018

  • 真的好吃又简单的食谱!我不能得到chiles that were called for, so I subbed in a couple of jalapenos with seeds and ribs intact, which gave the dish a pleasant heat that contrasted well with the relatively mild parsley and walnut flavors. Definitely will make again!

    • Anonymous

    • Indiana

    • 7/27/2016

  • This was really fast and easy to make mostly with ingredients that we had on hand (lucky for us we had a Fresno chile in the freezer). Really delicious. I am not a fan of the "regular" basil and pine nuts pesto, this was a great approach.

    • grazianolinda

    • Hanover Park, IL

    • 2/13/2016

Tags Pasta Bucatini Spaghetti Walnut Nut Calabrian Chile Chile Vegetable Parmesan Cheese Dairy Parsley Herbs & Spices Main Starter Dinner Dairy Free Vegetarian 30 Minutes or Less Food Processor Blender Bon Appétit

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