Cavatappi Pasta Salad With Walnut-Sage Pesto

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. 1

   Preheat oven to 450°.

2. 2

   Arrange squash in a single layer on a jelly-roll pan coated with cooking spray.

3. 3

   Lightly coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt.

4. 4

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

5. 5

   Combine 1/4 teaspoon salt, parsley, and next 5 ingredients (through garlic) in a food processor; process until finely chopped, scraping sides.

6. 6

   With processor on, slowly pour broth through food chute, processing until well blended.

7. 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.