Sausage and Pesto Pasta

Method

Start
1
Bring a large pot of salted water to a boil for the pasta.
Brown the sausage
2
Heat olive oil in a wide, high-sided saute pan over medium heat. Slit the sausages, remove the casings and add the meat in small pieces; cook until rendered and browned, breaking it up.
3
Add the sliced mushrooms (or other vegetables) and cook, stirring occasionally, until browned and cooked down with brown bits on the pan bottom, then reduce to medium-low.
Cook the pasta
4
Add the pasta to the boiling water and cook until al dente per package directions, reserving about 1 cup of pasta water.
Make the pesto
5
In a food processor, combine parsley, basil, lemon zest, juice of half the lemon, garlic and almonds; pulse, then stream in the olive oil and a splash of pasta water until a loose, smooth paste forms.
Combine
6
Scrape the pesto into the sausage pan and cook about 30 seconds, stirring up the browned bits.
7
Transfer the pasta straight into the pan with tongs, rinse the food processor with a little pasta water and add it, and toss to coat.
Finish
8
Add grated Parmesan, salt, pepper and a bit more pasta water; toss and cook 30 seconds until creamy and glossy, then serve.

Use any vegetables you have on hand, such as broccolini, spinach or peppers, in place of mushrooms.
Walnuts are a great stand-in for pricey pine nuts since they're oilier; almonds also work.
Using pasta water instead of lots of oil lightens the pesto and helps it emulsify into a creamy sauce.
A wide, high-sided saute pan lets you toss the pasta without spilling.
For a brighter, darker green pesto, keep it cool: use cold water or ice instead of hot pasta water and avoid overheating it in the pan.
Quantities weren't given in the video; amounts listed are standard estimates for 4 servings.