First remove sausage meat from casings. Bring a pot of salted water to the boil and cook pasta according to packet instructions. Then heat oil in a pan on medium heat and add onion and celery and cook for about 5 minutes or until softened. Add garlic and cook for 1 minute. Next add your sausage meat and using your spatula break up all the meat as it’s cooking so it becomes more of a mince consistency. Cook until browned. Add in your white wine to deglaze the pan and cook this off for a few minutes. Then add in your chicken stock and zucchini. Cook for about 4-5 minutes until liquid has reduced and zucchini is softened. Stir through your kale, dill, lemon zest, lemon juice and pepper (you probably won’t need to add salt as it’s likely the chicken stock will be salty enough). After about 1 minute your kale should be softened so now you can turn off the heat. Add your drained pasta and stir through with butter and parmesan. For the bread crumbs heat your 2 Tblspns of butter in a separate pan and heat for 1-2 minutes until foamy and starting to turn brown (not burnt) add in your garlic for about 30 seconds or until fragrant then add your bread crumbs and toast until golden then stir through the fresh herbs. Plate your pasta in bowls and top with garlic herb bread crumbs and some extra Parmesan cheese. Serves 4-5.