Wash the spring greens thoroughly and remove excess water.

Finely chop the garlic.

Chop the nuts finely, keeping their natural oils intact.

Finely chop the dried spring greens.

Combine the chopped greens, garlic, nuts, and olive oil in a bowl.

Add 0.5 tbsp salt to the pesto mixture.

Boil water with 2 tbsp salt and 2 tbsp olive oil, then cook linguine for 6 minutes and 30 seconds.

Sauté halved Vietnamese chilies and garlic slices in oil until fragrant.

Add the cooked pasta and 2 tbsp pasta water to the pan, then turn off the heat and mix in the pesto.