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Simple Walnut Pesto Bucatini Pasta
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Simple Walnut Pesto Bucatini Pasta

Get into this rich, nutty, and indulgent Simple Walnut Pesto Bucatini Pasta, perfect for feeding a crowd or as an easy weeknight meal.
Course Main Course
Keyword basil, bucatini, dairy-free, dinner, easy, nut-free, one pot, pasta, pesto, vegan, walnuts, weeknight meals
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

PASTA:

  • 1 (16 oz.) package bucatini pasta
  • 1 Tbsp Extra virgin olive oil + 1 Tbsp

PESTO SAUCE:

  • 2 cups fresh basil leaves
  • 1 cup chopped walnuts
  • 1/4 cup Extra virgin olive oil
  • 1 tsp freshly-squeezed lemon juice
  • 6 garlic cloves, minced
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp red pepper flakes
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 cup nutritional yeast (You can also use grated parmesan cheese for non-vegan option!)

GARNISH:

  • Fresh basil leaves
  • Toasted chopped walnuts

OTHER:

  • 1/4 cup organic vegetable stock, optional

Instructions

BOIL THE PASTA:

  • Cook pasta according to packaging. NOTE: bucatini pasta doesn’t take a long time to cook, usually 10-12 minutes. NOTE: I always add 1 Tbsp of olive oil to the boiling water to prevent pasta from sticking together.

MAKE THE PESTO:

  • Add all ingredients into a food processor or blender and process (or blend) until combined and broken down. NOTE: If needed, add a bit of water (1 Tbsp), if too thick. The pesto should be paste-like in consistency.

ASSEMBLY:

  • Over medium-high heat, add 1 Tbsp of olive oil to a heated 12-inch skillet.
  • Add in the cooked pasta followed by the pesto sauce (about 1 cup or so), stirring everything together until pasta is fully coated. To make the sauce a bit more easy to manage, add 1/4 cup of veggie stock if needed.
  •  Remove from heat and serve bucatini pasta topped with chopped basil leaves and toasted walnuts and your favorite side dish, if desired.
  • Bon Appetit!

Notes

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To re-heat, simply microwave for a minute or two or add to a skillet over medium-high heat and stir until heated through. 
  • GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta and ensure that other ingredients are GF-friendly. 
  • PASTA: If you aren't a fan of bucatini or don't have it on hand---You can use long pastas like Pappardelle, Fettuccine, etc. if desired, however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, the traditional rigatoni pasta works perfectly!
  • NUT-FREE: Traditionally, pesto contains nuts. However, you can substitute the walnuts in this recipe with sunflower seeds or pumpkin seeds for a nut-free version. 
  • TOASTED NUTS: Add chopped walnuts to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.
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