Pasta with Pesto and Sausage

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.