For the pesto: ( Inspired by Marcella Hazan )
In a food processor add 2 cups tightly packed fresh Basil leaves
1/2 cup Extra Virgin Olive Oil
3 tbls of Blanched Almonds ( Pine Nuts are traditional)
2 roasted garlic cloves (raw garlic is traditional)
1/3 cup Parmigiano-Reggiano
3 tbls of butter softened to room temp.
Salt ( optional as the cheese is salty)
Blend until mixture resembles smooth paste.
This can be made ahead of time and stored in the refrigerator, however it must be a room temperature when added to the pasta.
For the pasta:
Sautee one Italian ( I prefer sweet) sausage for each person, casing removed and crumbled until browned. Add cooked pasta and combine. Add pesto and combine. Serve immediately.