Cavatappi Pasta Salad With Walnut-Sage Pesto |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Cooking Light. Oct 2005 Ingredients:
2 1/2 cups cubed peeled butternut squash (1/2-inch cubes) |
cooking spray |
3/4 teaspoon salt, divided |
1/2 cup fresh flat leaf parsley |
2 1/2 tablespoons chopped walnuts |
2 tablespoons fresh sage leaves |
2 tablespoons fresh lemon juice |
2 tablespoons extra virgin olive oil |
1 garlic clove |
1/3 cup reduced-sodium fat-free chicken broth |
3 cups cooked cavatappi (about 6 ounces uncooked) |
4 cups torn arugula |
1/4 cup thinly sliced shallot |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Preheat oven to 450°.
2. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray.
3. Lightly coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt.
4. Bake at 450° for 20 minutes or until squash is tender, stirring after 10 minutes. Cool squash slightly.
5. Combine 1/4 teaspoon salt, parsley, and next 5 ingredients (through garlic) in a food processor; process until finely chopped, scraping sides.
6. With processor on, slowly pour broth through food chute, processing until well blended.
7. Combine the remaining 1/4 teaspoon salt, squash, pasta, and pesto in a large bowl, and toss well to coat. Add arugula, shallots, and pepper; toss to combine. Serve immediately.
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