Name: Bucatini With Walnut-Parsley Pesto
Cook time: 30 minutes
Total time: 30 minutes
Yield: 4 servings
Ingredients: 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

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Photo by Nicole Franzen

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

Recipe notes

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