Friday, July 01, 2005
Cavatappi Pasta Salad with Walnut-Sage Pesto
Cavatappi Pasta Salad with Walnut-Sage Pesto(Adapted from CL)
2 1/2 cups (1/2-inch) cubed peeled butternut squash
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 spinach
1/4 cup thinly sliced shallots
1/2 teaspoon freshly ground black pepper
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 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.
Combine the remaining 1/4 teaspoon salt, squash, pasta, and pesto in a large bowl, and toss well to coat. Add spinach, shallots, and pepper; toss to combine.