Cavatappi Pasta Salad with Walnut-Sage Pesto

Cavatappi Pasta Salad with Walnut-Sage Pesto
Photo by www.myrecipes.com

Ingredients

  • 2 ½ cups (1/2-inch) cubed peeled butternut squash
  • 2 ½ tablespoons chopped walnuts
  • 4 cups torn arugula
  • 2 tablespoons fresh lemon juice
  • ¾ teaspoon salt, divided
  • ¼ cup thinly sliced shallots
  • ½ cup fresh flat-leaf parsley leaves
  • + 7 more ingredients
    • 2 tablespoons fresh sage leaves
    • 3 cups cooked cavatappi pasta (about 6 ounces uncooked)
    • ½ teaspoon freshly ground black pepper
    • 1/3 cup fat-free, less-sodium chicken broth
    • Cooking spray
    • 2 tablespoons extravirgin olive oil
    • 1 garlic clove

Preheat oven to 450°. 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 450° for 20 minutes or until squash is tender, stirring after 10 minutes. Cool squash slightly. Combine 1/4...

View full recipe at My Recipes

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