Process all ingredients (reserving Chicken Stock) in a food processor until uniformly chopped. Stop to scrape sides to insure even texture. With processor running, add chicken stock slowly until a thick paste forms. Taste for seasoning and add salt and pepper to taste. Remove from processor and place into serving bowl. Cook pasta in salted boiling water to desired texture, drain well and transfer directly into bowl with ham and spinach pesto. Toss immediately insuring pasta is uniformly coated with sauce. Serve immediately. Cheese is not recommended.