Bucatini with Walnut-Parsley Pesto

Combine 200 g parsley, 200 g walnuts, 6 g chiles, 5 g garlic, and 28 g parmesan in a food processor.

Pulse the ingredients until finely chopped, then stream in 120 ml olive oil until a coarse pesto forms.

Cook 340 g bucatini in salted boiling water until al dente, reserving 240 ml pasta water.