Cavatappi Pasta Salad With Walnut-Sage Pesto Recipe

Name: Cavatappi Pasta Salad With Walnut-Sage Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups (1/2-inch) cubed peeled butternut squash; Cooking spray; 3/4 teaspoon salt, divided; 1/2 cup fresh flat-leaf parsley leaves; 2 1/2 tablespoons chopped walnuts; 2 tablespoons fresh sage leaves; 2 tablespoons fresh lemon juice; 2 tablespoons extravirgin olive oil; 1 garlic clove; 1/3 cup fat-free, less-sodium chicken broth; 3 cups cooked cavatappi pasta (about 6 ounces uncooked); 4 cups torn arugula; 1/4 cup thinly sliced shallots; 1/2 teaspoon freshly ground black pepper

Servings: persons

2 1/2 cups (1/2-inch) cubed peeled butternut squash
Cooking spray
3/4 teaspoon salt, divided
1/2 cup fresh flat-leaf parsley leaves
2 1/2 tablespoons chopped walnuts
2 tablespoons fresh sage leaves
2 tablespoons fresh lemon juice
2 tablespoons extravirgin olive oil
1 garlic clove
1/3 cup fat-free, less-sodium chicken broth
3 cups cooked cavatappi pasta (about 6 ounces uncooked)
4 cups torn arugula
1/4 cup thinly sliced shallots
1/2 teaspoon freshly ground black pepper

1
Preheat oven to 450u00b0.
2
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. Bake at 450u00b0 for 20 minutes or until squash is tender, stirring after 10 minutes. Cool squash slightly.
3
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.
4
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.

1896

kcal

Calories

133

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 cups (1/2-inch) cubed peeled butternut squash, Cooking spray, 3/4 teaspoon salt, divided, 1/2 cup fresh flat-leaf parsley leaves, and more.

Yes, Cavatappi Pasta Salad With Walnut-Sage Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cavatappi Pasta Salad With Walnut-Sage Pesto

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