Harvest Penne Pesto Salad with Butternut Squash, Arugula & Cranberries

Celebrate fall with a seasonal pasta salad made with perfectly al dente penne, traditional basil pesto, fresh arugula, butternut squash and dried cranberries.

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  • Prep
  • Cook
  • Skill
    Casual

Ingredients

Ingredients for 8 people

  • 1 box Barilla® Penne pasta
  • 1 jar Barilla® Classic Basil Pesto sauce
  • 2 tablespoons extra virgin olive oil
  • 3 cups butternut squash, small diced
  • 1 cup vegetable broth
  • 4 cups baby arugula
  • Salt and black pepper to taste
  • 1/3 cup dried cranberries 
  • ½ cup Asiago cheese, shaved

Instructions

  1. 1
    Bring a large pot of water to a boil and cook pasta according to package directions.
  2. 2
    Meanwhile, in a large skillet sauté squash in olive oil for 3-4 minutes or until slightly browned.
  3. 3
    Add broth and cook the squash until soft.
  4. 4
    In a large bowl, add pesto and ½ cup of the pasta cooking water then stir to combine.
  5. 5
    Drain pasta and combine with the sauce then fold in the arugula, squash and garnish with cranberries and cheese.

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