Instructions

• Set aside about 1 to 2 tablespoons of the 1/3 cup avocado oil for cooking the sausage; use the remaining avocado oil for the pesto.
• Make the pesto: in a food processor combine 1cupbasiltightly packed, 2cupsbaby arugulatightly packed, 1/4cupliquid aminos, 1/2tsplemon zest, 2Tbsplemon juice, 1/2cuproasted pumpkin seeds, and 1/2tspsea saltto taste. Pulse until the herbs and seeds are coarsely chopped, then run the motor and stream in the reserved portion of the 1/3cupavocado oil until the mixture is smooth and combined. Transfer the pesto to a bowl and refrigerate until ready to use.
• Bring a large pot of water to a boil and cook the 112-ounce package gluten-free pasta noodles according to package instructions until al dente.
• While the pasta is cooking, heat a skillet over medium-high heat and add the 1 to 2 tablespoons of the reserved avocado oil. Add the 112-ounce package chicken sausage, sliced, in a single layer. Cook until the slices are seared on the first side, about 2 minutes, then flip and cook another 2 to 3 minutes until browned and heated through. Remove from heat.
• Drain the pasta and return it to the pot you used to cook it. Add the cooked sausage and the pesto (use as much pesto as you like) and stir gently but thoroughly to combine.
• Taste and add additional sea salt if desired. Serve immediately.