Linguine with walnuts and arugula

For 4 people:
350 g linguine
60 g walnut kernels
1 bunch rocket
1 clove of garlic
4 tablespoons extra virgin olive oil
salt and pepper

Coarsely chopped arugula with hands after it has been cleaned and washed.
Mince the garlic with 2/3 of the walnuts.
Put the chopped in a small bowl, add the oil, salt and pepper, then stir all ingredients well.
While let stand cook the linguine in boiling salted water.
Drain, pour into a bowl and dress with the sauce you have prepared, sprinkling with the remaining chopped walnuts.