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    You are in: Home / Recipes / Cavatappi Pasta Salad With Walnut-Sage Pesto Recipe
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    Cavatappi Pasta Salad With Walnut-Sage Pesto

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    dicentra's Note:

    Cooking Light. Oct 2005

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450°.
    2. 2
      Arrange squash in a single layer on a jelly-roll pan coated with cooking spray.
    3. 3
      Lightly coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt.
    4. 4
      Bake at 450° for 20 minutes or until squash is tender, stirring after 10 minutes. Cool squash slightly.
    5. 5
      Combine 1/4 teaspoon salt, parsley, and next 5 ingredients (through garlic) in a food processor; process until finely chopped, scraping sides.
    6. 6
      With processor on, slowly pour broth through food chute, processing until well blended.
    7. 7
      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.

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    Nutritional Facts for Cavatappi Pasta Salad With Walnut-Sage Pesto

    Serving Size: 1 (246 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 305.6
     
    Calories from Fat 98
    32%
    Total Fat 10.9 g
    16%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 451.8 mg
    18%
    Total Carbohydrate 45.6 g
    15%
    Dietary Fiber 4.5 g
    18%
    Sugars 3.2 g
    13%
    Protein 8.4 g
    16%

    The following items or measurements are not included:

    fresh sage leaves

    reduced-sodium fat-free chicken broth

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