Conchiglie Pasta with Walnut Sage Pesto

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

Ingredients:

• 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

Directions:

• 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.