Cavatappi Pasta Salad With Walnut-Sage Pesto

“Cooking Light. Oct 2005”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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