Spaghetti With Sausage, Zucchini, & Arugula Pesto

Preheat oven to 450 degrees F. Roast sausage 10 to 12 minutes, until firm. Cut into thin coins.

Heat a large pan and add olive oil, zucchini, and sausage. Brown lightly. Add in cooked pasta and chicken stock, stir until stock is reduced by half, about 2 minutes.

Remove from heat and mix in the pesto. Add salt and pepper.

For Arugula Pesto: Put arugula in boiling water for one minute, then run under cold water.

Place first 5 ingredients in food processor with metal blade and pulse lightly to chop. With motor running, drizzle in olive oil to emulsify.