Pasta with Walnut-Arugula Pesto

2 small     garlic cloves (or green garlic!)
3 oz         walnut pieces (about 3/4 C), toasted and cooled
4 oz         arugula, trimmed and roughly chopped
1/2 t         coarse salt
1 oz          parmesan cheese, finely grated (about 1/3 C)
1 lb          linguine (we actually use angel hair, just as good!)
3 t           extra-virgin olive oil
               freshly ground pepper
In the bowl of a food processor fitted with the metal blade, pulse garlic until very finely chopped. Add walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and Parmesan cheese, and set aside.

Bring a large pot of water to a boil. Add linguine, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to bowl with walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately.