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VEGETARIAN

Bucatini with Walnut-Parsley Pesto

PUBLISHED: DECEMBER 2015

USER RATINGS
ACTIVE: 30 MIN | TOTAL: 30 MIN

SERVINGS: 4

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

weeknight pasta.

Ingredients
SERVINGS: 4

1 cup walnuts

6 pickled Calabrian chiles or 1 Fresno chile with seeds

1 small garlic clove, inely grated

1 ounces Parmesan, inely grated (about 1 cups)

cup olive oil

1 cup chopped fresh parsley, plus more

Kosher salt, freshly ground pepper

pound bucatini or spaghetti

Preparation
ACTIVE: 30 MIN | TOTAL: 30 MIN

Preheat oven to 350. Toast walnuts on a rimmed baking sheet, tossing occasionally, until
fragrant and slightly darkened, 810 minutes. Let cool.
Pulse cup walnuts in a food processor or blender until very inely chopped (but not
pasty). Reserve remaining walnuts for serving. Remove stems from chiles; add to food
processor. Pulse until inely 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 1 cup pasta cooking liquid. Return pasta to pot and add pesto along with cup
pasta cooking liquid. Toss, adding splashes of cooking liquid as needed, until pesto coats
pasta and sauce is glossy.

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

Do Ahead: Pesto can be made 2 days ahead. Cover and chill.

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