Pasta with Arugula Pesto and Spicy Sausage
Serves 4

8 ounces pasta shells
1 pound hot or mild Italian sausage (loose, not in casings)
1 ear of corn, kernels removed
1/4 to 1/3 cup Arugula Pesto
1/4 cup half and half
Parmigiano Reggiano cheese, to taste

Cook the pasta according to directions until just al dente; drain and reserve a bit of the cooking liquid. While pasta is cooking, brown sausage in a skillet and drain off any excess fat. Toss cooked pasta together with cooked sausage, corn kernels, pesto and half and half. Thin sauce with a bit of pasta water if needed, then serve with cheese sprinkled on top.