Cavatappi Pasta Salad with Walnut-Sage Pesto

Name: Cavatappi Pasta Salad with Walnut-Sage Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters torn arugula; 1 teaspoons freshly ground black pepper; 591 milliliters (1/2-inch) cubed peeled butternut squash; 170 grams cups cooked cavatappi pasta (about uncooked); 2 Tbsps extravirgin olive oil; 79 milliliters fat-free, less-sodium chicken broth; 118 milliliters fresh flat-leaf parsley leaves; 2 Tbsps fresh sage leaves; 1 garlic clove; 2 Tbsps fresh lemon juice; 1 teaspoons salt, divided; 59 milliliters thinly sliced shallots; 3 Tbsps chopped walnuts

You can never have too many side dish recipes, so give Cavatappi Past Head to the store and pick up torn arugula, shallots, cavatappi pasta, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Lightly coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt.

Ingredients you will need

Cooking Spray

Squash

Jelly

Roll

Salt

Equipment you will use

Frying Pan

Bake at 450 for 20 minutes or until squash is tender, stirring after 10 minutes. Cool squash slightly.

Ingredients you will need

Squash

Equipment you will use

Oven

Combine 1/4 teaspoon salt, parsley, and next 5 ingredients (through garlic) in a food processor; process until finely chopped, scraping sides. With processor on, slowly pour broth through food chute, processing until well blended.

Ingredients you will need

Parsley