Bucatini With Walnut-Parsley Pesto

1. 1

   Preheat oven to 350u00b0F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened, 8-10 minutes. Let cool.

2. 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. 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. 4

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

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.