Cavatappi Pasta Salad with Walnut-Sage Pesto

Ingredients

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

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...

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