DIRECTIONS

1. Make your pesto. Add all ingredients except for the basil, lemon juice, and olive oil to a food processor, and give it a quick whir, about 10 seconds. Then, add the basil and lemon juice and turn on the food processor and slowly drizzle in the olive oil. Blend for 20-30 seconds, until everything is combined. *What you don’t finish, will last in the fridge for 5-7 days.
2. Sear your sausages. Set a medium saute pan over medium heat. Add olive oil, then add sausages. Sear until browned, about 3-4 minutes per side. Set aside.
3. Cook your pasta. Bring a large pot of salted water to boil. Cook pasta per package instructions, then drain, reserving 1 cup of pasta water. Set pasta aside.
4. Make your skillet. Mix together the pasta, pasta water, and 1 cup of pesto (use more if you like a saucier pasta). Add the pasta and sauce to a medium cast iron skillet. Slice the sausage links, then nestle into the pasta. Briefly broil the skillet under high heat, about 2 minutes, until the sausages are golden brown on all sides.
5. Garnish, then serve. Garnish with extra basil and salt and pepper, then serve with garlic bread.