Bucatini with walnut and parsley pesto
4 servings
30 minutes
Bucatini with walnut and parsley pesto is a refined dish of Italian cuisine that embodies a harmony of flavors. Toasted walnuts add richness and a hint of sweetness to the pesto, while parsley contributes freshness and an herbal aroma. The spicy notes of pickled chili pepper enhance the flavor, and parmesan and garlic complete this complex yet harmonious symphony of ingredients. Bucatini, with their dense texture, perfectly hold the sauce, creating a rich and warming dish. This pasta offers delight to gourmets seeking something unusual yet deeply rooted in Italian culinary traditions. It can be served as a standalone dish or as part of an exquisite dinner with a glass of white wine.
1
Preheat the oven to 180˚C. Roast the walnuts on a rimmed baking sheet for 8-10 minutes, stirring once, until they are lightly browned and fragrant. Let cool.
- Walnuts: 130 g
2
Chop ¾ cup of walnuts in a food processor or blender into crumbs (but not to a paste). Leave the other part of the walnuts for serving. Remove the stems from the chilies and place the chilies in the food processor. Chop them. Transfer the mixture from the processor to a medium-sized bowl, add garlic, Parmesan, oil, and 1 cup of parsley. Season the pesto with salt and pepper.
- Walnuts: 130 g
- Pickled Chili Peppers: 6 pieces
- Finely chopped garlic: 1 clove
- Grated Parmesan cheese: 45 g
- Olive oil: 0.3 glass
- Parsley: 70 g
- Salt: to taste
- Ground black pepper: to taste
3
Cook pasta in a large pot of salted water, stirring occasionally, until al dente. Drain, reserving 1 cup of the cooking water. Transfer pasta to the pot, add pesto and ½ cup of the cooking water. Toss, adding 1 tbsp of cooking water as needed until the mixture is glossy.
- Spaghetti: 350 g
- Salt: to taste
- Parsley: 70 g
4
Crush the remaining walnuts with the flat side of a knife blade. Spread the paste on plates, garnishing with walnuts and parsley.
- Walnuts: 130 g
- Parsley: 70 g