Spaghetti With Sausage, Zucchini, & Arugula Pesto
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: < 30 minutes
Ingredients:
1 pound sweet Italian sausage
1 tablespoon olive oil
1/2 cup baby zucchini, cut into coins
3/4 pound spaghetti pasta, cooked al dente
1 cup chicken stock or broth
salt and pepper
***Arugula Pesto***
3 bunches arugula
4 cloves garlic
1/4 cup toasted pine nuts
1/4 cup grated Parmesan cheese
3 tablespoons lemon juice
1/2 cup olive oil
Directions:
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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/23/Spaghetti-With-Sausage-Zucchi110709.shtml
Recipe ID: 81582
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