Cavatappi Pasta Salad With Walnut-Sage Pesto

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2 1/2 cups (1/2-inch) cubed peeled butternut squash

Cooking spray

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 extravirgin olive oil

1 garlic clove

1/3 cup fat-free, less-sodium chicken broth

3 cups cooked cavatappi pasta (about 6 ounces uncooked)

4 cups torn arugula

1/4 cup thinly sliced shallots

1/2 teaspoon freshly ground black pepper

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