Bucatini With Walnut-Parsley Pesto
['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']
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.
Pesto can be made 2 days ahead. Cover and chill.
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