Linguini with Toasted Walnut Pesto

• 12 cup walnuts
• 2 cups tightly packed fresh basil leaves
• 14 cup grated parmigiano-reggiano cheese
• 1 clove garlic, chopped
• 23 cup reduced-sodium chicken broth
• 13 cup extra virgin olive oil
• 1 (16 ounce) box linguine
• 13 cup pasta cooking water (reserved)

1. Spread the walnuts in a small skillet and heat over medium to medium-low heat.
2. Stir often until walnuts are lightly toasted (about 4 minutes).
3. Remove walnuts from heat.
4. Combine walnuts, basil, cheese and garlic in food processor.
5. Process until mixture is finely chopped.
6. Add the chicken broth and process until pureed.
7. With processor running, add the olive oil in a thin steady stream until blended and smooth.
8. Meanwhile, cook pasta according to package directions, in boiling, salted water, until firm (al dente).
9. Reserve 1/3 cup of the pasta cooking water and set side.
10. Remove pasta pot from the stove, add 1 cup of cold water to the pot to stop the cooking.
11. Drain pasta.
12. In a large bowl, toss the pasta with the pesto and the reserved"cooking water" until blended.
13. Serve immediately.

walnuts, basil, cheese, clove garlic, chicken broth, extra virgin olive oil, linguine, pasta cooking water

Taken from www.food.com/recipe/linguini-with-toasted-walnut-pesto-37995 (may not work)