Fettuccine Verdi with Toscano Ground Sausage

Directions

1. Bring a pot of water to a boil.

2. While the water comes to a boil, heat a large sauté pan over medium-high heat, browning the sausage and breaking up any large clumps that form. Drain the sausage on paper towels.

3. Place the garlic, parmesan, and pine nuts in a food processor bowl and pulse to combine.

4. Place the basil and arugula in the bowl and turn on to low.

5. Drizzle the extra virgin olive oil in while the processor is running until the pesto reaches a smooth sauce texture.

6. Cook the pasta according to the package instructions.

7. Return the sausage to the pan and reheat over medium-high heat.

8. Once the pasta is cooked, drain it, and reserve 1 cup of pasta water.

9. Add the pasta to the pan with the pasta water. Bring it to a boil and toss it frequently.

10. Add 1/2 cup of pesto, more if desired, to the pan and toss to combine and heat through. Serve immediately.