Cavatappi Pasta Salad With Walnut Sage Pesto Recipes

CAVATAPPI PASTA SALAD WITH WALNUT-SAGE PESTO

Steps:

• 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 arugula, shallots, and pepper; toss to combine. Serve immediately.

PESTO CAVATAPPI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well.
• Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and cook until heated through and some liquid has been released, about 5 minutes. Stir in wine and cream; bring to a boil. Reduce heat to medium and cook until sauce has thickened slightly, about 2 minutes.
• Add pesto and stir until heated through, about 2 minutes. Add drained pasta and toss until combined. Transfer to a serving dish and garnish with Parmesan cheese.

SAGE PESTO

Steps:

• Wash and throughly dry sage leaves and parsley in your salad spinner.
• Put in food processor with parmesean, walnuts, garlic, and salt.
• Process until a gritty but even consistency.
• Gradually add olive oil until pesto has reached desired consistency.
• Divide into 3 equal portions.
• Each portion will coat enough pasta for 4.