Spaghettini With Walnut Pesto

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1/2 cup breadcrumbs from day-old bread

1/4 cup skin-on walnut pieces

5 large fresh sage leaves, thinly sliced (about 1 tablespoon)

1 large garlic clove, or more to taste

Kosher salt and freshly ground pepper to taste

1 pound dried pasta, preferably spaghettini or other long noodle

Drizzle of extra virgin olive oil

Garnish (optional):

Fresh sage leaves

1/4 cup olive oil

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