Cavatappi Pasta Salad With Walnut Sage Pesto Food

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.

PASTA WITH CREAMY WALNUT PESTO

Steps:

• Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
• Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.