You know those nights? The ones where the clock is ticking, the fridge looks a little sad, and you just *need* something delicious but don’t have hours to spare? That’s exactly when my Simple Walnut Pesto Bucatini Pasta swoops in to save the day. Seriously, this recipe has been my weeknight warrior for years! It’s my go-to because it proves that incredible flavor doesn’t need to be complicated. The real magic here is the homemade walnut pesto – it’s so fresh and vibrant, a million miles away from anything jarred. I’ve whipped this up for unexpected guests more times than I can count, and it always gets rave reviews. It’s proof that with a few good ingredients and a little love, you can create a fantastic meal in under 30 minutes.

Why You’ll Love This Simple Walnut Pesto Bucatini Pasta

Honestly, this dish is a lifesaver! Here’s why it’s become a staple in so many kitchens:

Super Speedy: We’re talking ready in 25 minutes, start to finish. Perfect for those busy weeknights!
Effortlessly Easy: Seriously, the food processor does most of the work. Even if you’re new to cooking, you can totally nail this.
Fresh, Vibrant Flavor: Homemade pesto just can’t be beat. That bright basil and nutty walnut combo is divine.
So Versatile: Love it as is, or add some grilled chicken, shrimp, or extra veggies. It’s a fantastic base!
Minimal Cleanup: Less mess means more time to enjoy your meal!

Ingredients for Simple Walnut Pesto Bucatini Pasta

Okay, let’s talk about what you’ll need to make this amazing dinner happen. It’s really just a handful of things, and the fresher they are, the better this Simple Walnut Pesto Bucatini Pasta will taste:

1 pound bucatini pasta
2 cups fresh basil leaves, gently packed
1/2 cup toasted walnuts (trust me, toasting them makes a huge difference!)
1/2 cup grated Parmesan cheese (the real stuff, please!)
2 cloves garlic, peeled
1/2 cup good quality extra virgin olive oil
Salt, to your taste
Freshly cracked black pepper, to your taste

Equipment You’ll Need for Simple Walnut Pesto Bucatini Pasta

To whip up this amazing pasta, you won’t need a whole lot of fancy gadgets. Just a few trusty kitchen basics:

A big pot for boiling that bucatini.
A food processor – this is key for getting that pesto nice and smooth.
Measuring cups and spoons, of course.
A colander for draining your pasta.
Something to stir with, like a wooden spoon or spatula.
A large bowl for tossing everything together.

Crafting the Perfect Simple Walnut Pesto Bucatini Pasta: Step-by-Step

Alright, get ready, because this part is where the magic really happens! Making this Simple Walnut Pesto Bucatini Pasta is so straightforward, you’ll wonder why you ever bothered with store-bought pesto. We’re going to get that pasta cooking while we whip up the most delicious, fresh pesto you’ve ever had. Trust me, it’s a game-changer.

First things first, get a big pot of salted water boiling for your bucatini. You want it nice and happy, like a hot tub for pasta! Add your bucatini and cook it according to the package directions until it’s perfectly al dente – you know, with just a little bite to it. Before you drain it, though, do me a favor and scoop out about half a cup of that starchy pasta water. This stuff is liquid gold for making your pesto sauce creamy, so don’t skip that step!
While all that pasta is bubbling away, let’s make the star of the show: the pesto! Grab your food processor. Toss in your fresh basil leaves (washed and dried!), those toasted walnuts – toasting really brings out their flavor, so don’t skip that if you can help it – the grated Parmesan cheese, and those peeled garlic cloves.
Now, pulse it all together. You want to get it all nicely chopped up. Don’t go crazy and turn it into a super fine paste just yet; we’re looking for something a bit chunky at this stage.
With the food processor running on low speed, slowly, slowly drizzle in that good quality extra virgin olive oil. Watch it emulsify and turn into this gorgeous, vibrant green pesto. You might not need all the oil, or you might need a tiny bit more. Just keep pouring until it looks smooth and wonderful.
Once your pesto is looking fabulous, give it a taste. Add salt and freshly cracked black pepper until it sings! Everyone likes things a little different, so this is your chance to season it just right for you.
Now for the grand finale! Drain your perfectly cooked bucatini (remembering that precious pasta water!) and dump it right into a big bowl. Spoon all that glorious walnut pesto over the top. Start tossing it gently. If it looks a little thick or dry, just add a tablespoon or two of that reserved pasta water. It helps the pesto cling to every single strand of bucatini and creates a beautiful, light sauce. You might need more, you might need less – just keep adding until it feels just right.
Serve this Simple Walnut Pesto Bucatini Pasta up immediately. It’s best hot and fresh! Dig in and enjoy that incredible homemade goodness. You made this! Learn more about similar pasta dishes here.

Tips for Success with Your Simple Walnut Pesto Bucatini Pasta

Alright, you’ve got the recipe, but let me share a few little tricks I’ve picked up over the years that make this Simple Walnut Pesto Bucatini Pasta absolutely sing. These aren’t complicated, but they do make a difference!

First off, please, please, *please* use fresh basil. Those sad, wilted leaves just won’t cut it. Get the freshest, greenest basil you can find – it’s really the heart of the pesto. Also, toasting those walnuts before you toss them in the food processor? Game changer! It brings out this amazing nutty depth that you just don’t get otherwise. Takes two minutes in a dry pan over medium heat, just watch ’em closely so they don’t burn.

When you’re making the pesto, don’t be afraid of that olive oil. Drizzle it in slowly with the food processor running, but trust your eyes and taste buds. You want it to be smooth and gorgeous, but if it looks a little too thick or oily at first, keep going. Sometimes it just needs that last little bit to bring it all together. And remember that pasta water—it’s your best friend for getting that perfect sauce consistency, so don’t forget to reserve it!

Ingredient Notes and Substitutions for Simple Walnut Pesto Bucatini Pasta

Let’s chat about some of the stars in this Simple Walnut Pesto Bucatini Pasta! You know, sometimes you might not have exactly what the recipe calls for, or maybe you have a picky eater (or a peanut allergy!) to think about. That’s totally okay!

First up, the walnuts. They give our pesto that lovely, rich, nutty flavor and a fantastic creamy texture. But if for some reason you can’t do walnuts, no sweat! Pine nuts are the classic pesto choice, of course, but I’ve also had great success using toasted sunflower seeds – they’re nutty too and work beautifully if you need to go nut-free. Just make sure whatever you use is lightly toasted to bring out that flavor!

And basil! Oh, fresh basil is non-negotiable for a truly vibrant pesto. Its bright, slightly peppery notes are what make this sauce sing. If you’re desperate and can’t find fresh basil, you *could* try dried, but you’d need far less, and the flavor just isn’t the same – it’s really worth hunting down the fresh stuff for this one.

Serving and Storage for Simple Walnut Pesto Bucatini Pasta

This Simple Walnut Pesto Bucatini Pasta is absolutely best enjoyed fresh. Seriously, that vibrant pesto flavor and the perfectly al dente bucatini are at their peak right after you toss them together. Make sure to serve it up right away while it’s warm and inviting!

Now, if you happen to have any leftovers (which, let’s be honest, is rare in my house!), you can totally store them. Just pop them into an airtight container and pop it in the fridge. It’ll keep for about 2-3 days. To reheat, I like to gently warm it up in a skillet over low heat. Sometimes a little splash of water helps loosen things up if it’s gotten a bit stiff. Avoid the microwave if you can; it can sometimes make the pasta a little mushy.

Frequently Asked Questions about Simple Walnut Pesto Bucatini Pasta

Can I make the pesto for this Simple Walnut Pesto Bucatini Pasta ahead of time?

Oh, absolutely! Making pesto ahead of time is one of my favorite kitchen shortcuts. You can easily whip up a batch of this walnut pesto a day or two in advance and store it in an airtight container in the refrigerator. Just press a piece of plastic wrap directly onto the surface of the pesto before putting the lid on – it helps keep the basil from turning brown. When you’re ready to serve, just give it a good stir!

Can I freeze this walnut pesto?

Yes, you sure can! If you’ve made a big batch of pesto and want to have some on hand for another time, freezing is a great option. I like to portion it out into ice cube trays – that way, you only have to thaw what you need for a single recipe. Once frozen, pop the pesto cubes into a freezer bag. It should keep well for a few months. Thaw it overnight in the fridge before tossing with your pasta. It’s amazing how well it holds up!

What other pasta shapes work well with this walnut pesto?

While bucatini is fantastic for soaking up all that delicious pesto goodness, this walnut pesto recipe is super versatile! Honestly, any pasta shape you love will work. Long strands like spaghetti or linguine are always crowd-pleasers. Medium shapes like penne, fusilli, or farfalle are also great because they catch the pesto in their nooks and crannies. Even little shapes like orzo would be lovely! Don’t be afraid to experiment. It’s a recipe that embraces different kinds of pasta, just like some of these other saucy pasta dishes we adore.

How can I make this Simple Walnut Pesto Bucatini Pasta a bit spicier?

Great question if you like a little kick! To add some heat to your Simple Walnut Pesto Bucatini Pasta, you have a couple of easy options. You could add a pinch (or more, if you dare!) of red pepper flakes right into the food processor when you’re making the pesto. That way, the heat gets distributed really well. Alternatively, you could add a dash of your favorite hot sauce to the finished dish. For something a bit richer and spicier, you might also like to check out recipes with bold flavors like this Spicy Garlic Butter sauce – it gives you an idea of how heat can transform a dish!

Nutritional Information

Just a heads-up, these numbers are estimates, so they can wiggle around a bit depending on the brands you use and exactly how much of everything goes in! But for about one serving of this Simple Walnut Pesto Bucatini Pasta, you’re looking at something like:

Calories: Around 650
Total Fat: About 40g
Protein: Roughly 15g
Carbohydrates: Around 60g
Sodium: Approximately 450mg

Simple Walnut Pesto Bucatini Pasta

Author: memorecipes.com
Total Time: 25 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A quick and easy bucatini pasta dish with a homemade walnut pesto.

Ingredients

Scale

1 pound bucatini pasta
2 cups fresh basil leaves
1/2 cup walnuts
1/2 cup grated Parmesan cheese
2 cloves garlic
1/2 cup olive oil
Salt to taste
Black pepper to taste

Instructions

Cook bucatini pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.
While pasta cooks, combine basil, walnuts, Parmesan cheese, and garlic in a food processor.
Pulse until ingredients are finely chopped.
With the food processor running, slowly drizzle in the olive oil until the pesto is smooth.
Season pesto with salt and pepper to taste.
In a large bowl, toss the drained bucatini with the pesto. Add a little reserved pasta water if needed to reach desired consistency.
Serve immediately.

Notes

For a nut-free version, substitute sunflower seeds for walnuts.
Add a squeeze of lemon juice to the pesto for brightness.

Prep Time: 10 min
Cook Time: 15 min
Category: Dinner
Method: Boiling
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 3
Sodium: 450
Fat: 40
Saturated Fat: 8
Unsaturated Fat: 32
Trans Fat: 0
Carbohydrates: 60
Fiber: 5
Protein: 15
Cholesterol: 20

Keywords: bucatini, pasta, pesto, walnut pesto, easy pasta, quick dinner, vegetarian pasta