Choppy-chop.
1½ ounces aged Gouda or Parmesan, grated on the small holes of a box grater , plus more for serving12 ounces dried short ruffled or corkscrew pasta Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool.
Meanwhile, smash garlic under the flat side of a chef’s knife in the center of your cutting board. Add a couple of pinches of salt and continue smashing with the side of your knife until garlic and salt form a paste. Scatter toasted nuts over garlic and smash nuts with the flat side of your knife to break into small bits. Sprinkle cheese over nuts and chop until nuts and cheese are the texture of fine breadcrumbs. Transfer to a large bowl. Finely chop basil and add to bowl with nut mixture.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving about ½ cup pasta cooking liquid. Add hot pasta to bowl with pesto and toss thoroughly to combine. If pasta seems dry, add a splash of pasta cooking liquid to moisten. Taste and season with more salt if needed.Pesto can be made 3 hours ahead. Pour oil over top instead of stirring into pesto. Store airtight at room temperature.
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