Linguine with Sausage, Asparagus, and Scallion Pesto

Linguine with Sausage, Asparagus, and Scallion Pesto
Serves 4

1 pound linguine
6 scallions, cut into 1/2-inch lengths
1/2 cup flat-leaf parsley
3 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
1 pound hot Italian sausage, casings removed
1 bunch Asparagus, trimmed, blanched and chopped

1. In a large pot of generously salted boiling water, cook the pasta
until just al dente. Drain the pasta, reserving 1 cup of the pasta
cooking water.
2. Meanwhile, in a mini food processor, combine the scallions,
parsley, pine nuts and 1/4 cup of the olive oil and process until pureed.
Add the 1/2 cup of the cheese, season with salt and pepper and process
the pesto just until blended.
3. In a large skillet, heat the remaining 1 tablespoon of olive oil.
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. Drain the sausage and pour off any fat in the skillet.
4. Return the sausage to the skillet. Add the scallion pesto 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. Mix with the pasta and asparagus.

Transfer the pasta to bowls and serve, passing extra Parmigiano- Reggiano cheese on the side.