Bucatini with Walnut-Parsley Pesto

Ingredients

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

Directions

• 1.

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

• 2.

  Pulse ¾ 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 ½ 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.