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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

Description

The Flavorful Pesto Clings To The Corkscrew-shaped Pasta. Any Small Pasta, Such As Farfalle, Penne, Or Seashell, Would Also Work Well. The Pesto Sauce Darkens Upon Standing, So Try To Serve The Salad Shortly After Tossing The Ingredients.

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