Add some drops of the olive oil to a pan on low to medium heat and sauté the garlic until brownish, 2-3 minutes. Set aside.

In the same pan, toast the walnuts until fragrant, 2-3 minutes.

In the meantime, cook the pasta and once it’s al dente, strain it, and let some fresh water run on top to stop cooking. Strain again.

In a food processor, process the arugula, nuts, garlic and salt to taste. While processing, add the olive oil and process until everything is well combined.

Pour the pesto in a bowl, add the cheese and mix well.

You may need to add some more olive oil.

In a pasta bowl, combine the pesto with the warm pasta.