Cavatappi Pasta Salad With Walnut-Sage Pesto

• 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 450u0b0.
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 450u0b0 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.

cooking spray, salt, parsley, walnuts, sage, lemon juice, extravirgin olive oil, garlic, chicken broth, pasta, torn arugula, shallots, freshly ground black pepper

Taken from www.myrecipes.com/recipe/cavatappi-pasta-salad-with-walnut-sage-pesto (may not work)