I first discovered the wonderful pasta recipe in Cooking Light Magazine in October 2005. I’ve been making it at least once a year, since. This recipe includes my adaptations. Serve with fresh grated parmigiano-reggiano cheese and a side salad, or in this case sauteed broccoli rabe with garlic, olive oil, and balsamic vinegar. while the vibrant green pesto darkens with age, the pasta tastes great the next day for lunch, too.
- 1 large butternut squash, peeled and cubed (1/4 inch)
- 1 tbsp extra virgin olive oil
- 3/4 teaspoon salt, divided
- 1 cup fresh flat-leaf parsley leaves
- 1/4 cup chopped walnuts
- 1/4 cup fresh sage leaves
- 2 tablespoons fresh lemon juice
- 4 tablespoons extravirgin olive oil
- 2 garlic cloves
- 1/3 cup fat-free, less-sodium chicken broth (or vegetable broth)
- 16 oz uncooked pasta (such as cavatappi or corkscrew)
- 4 cups torn arugula
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 450°.
- Arrange squash in a single layer on a jelly-roll pan coated with 1 tbsp extra virgin olive oil. 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.
- Meanwhile bring 4-5 quarts water to a rolling boil. Cook pasta according to directions.
- 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.