Jalapeno And Almond Pesto Buccatini Food

BUCATINI WITH WALNUT-PARSLEY PESTO

Bucatini With Walnut-Parsley Pesto image

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

Provided by Chris Morocco

Categories Bon Appétit Pasta Chile Pepper Kid-Friendly Dinner Walnut Parsley Healthy Low Cholesterol Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates

Yield 4 servings

Number Of Ingredients 8

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

Steps:

Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened, 8-10 minutes. Let cool.
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.
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.
Crush reserved walnuts with the flat 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.

JALAPENO PESTO

Jalapeno Pesto image

A delicious, spicy take on your original Italian pesto.

Provided by curiouschef

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 10m

Yield 14

Number Of Ingredients 7

Ingredients

¼ cup walnuts
2 cloves garlic
2 cups packed fresh basil leaves
¾ cup shredded Parmagiano-Reggiano cheese
1 jalapeno pepper, stem removed
⅔ cup olive oil
salt and ground black pepper to taste

Steps:

Pulse walnuts and garlic in a food processor until finely chopped. Add basil, Parmigiano-Reggiano cheese, and jalapeno pepper; process until combined. Stream olive oil into basil mixture while food processor is still running until consistency is smooth. Season with salt and black pepper.

Nutrition Facts : Calories 125.7 calories, Carbohydrate 0.8 g, Cholesterol 3.8 mg, Fat 13 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 66.1 mg, Sugar 0.1 g

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