Conchiglie Pasta with Walnut Sage Pesto


Conchiglie Pasta with Walnut Sage Pesto
member submitted at the 2011 Potluck Dinner


  • 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 extra virgin olive oil
  • 1 garlic clove
  • 1/3 cup vegetable or chicken broth
  • 3 cups cooked pasta (about 6 ounces uncooked)
  • 4 cups torn arugula
  • 1/4 cup thinly sliced shallots
  • 1/2 teaspoon freshly ground black pepper


  • Preheat oven to 450 degrees.
  • 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 degrees 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.
Don't Miss a BEET! All the latest news, sales, contests, inside looks at life on the farm, and more!: