Linguine with Spicy Sausage and Scallion Sauce

• 3/4 pound linguine
• 4 scallions, cut into 1/2-inch lengths
• 1/2 cup flat-leaf parsley
• 2 tablespoons pine nuts
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• Salt and freshly ground pepper
• 3/4 pound hot Italian sausage (about 4 links), casings removed

1. In a large pot of generously salted boiling water, cook the pasta until just al dente.
2. Drain the pasta, reserving 1 cup of the pasta cooking water.
3. Meanwhile, in a mini food processor, combine the scallions, parsley, pine nuts and 1/4 cup of the olive oil and process until pureed.
4. Add the 1/2 cup of the cheese, season with salt and pepper and process the pesto just until blended.
5. In a large skillet, heat the remaining 1 tablespoon of olive oil.
6. Add the sausage and cook over high heat, breaking up the meat with a wooden spoon, until it is lightly browned and no trace of pink remains, about 5 minutes.
7. Drain the sausage and pour off any fat in the skillet.
8. Return the sausage to the skillet.
9. Add the scallion pesto, pasta and 3/4 cup of the pasta cooking water and simmer over moderate heat, tossing, until a thick, creamy sauce forms, about 2 minutes; add more of the pasta cooking water if the sauce is dry.
10. Transfer the pasta to bowls and serve, passing extra Parmigiano-Reggiano cheese on the side.

linguine, scallions, flatleaf parsley, nuts, extravirgin olive oil, cheese, salt, sausage

Taken from www.foodandwine.com/recipes/linguine-with-spicy-sausage-and-scallion-sauce (may not work)