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

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

Preparation 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.