Vegetable and Pesto Fusilli with Pork & Cheddar Sausages

Cook the sausages according to the instructions on the package. Blot off excess fat with paper towels, then cut the sausages on the bias. Keep warm.

Heat the olive oil over high heat in a large skillet. Add the onion and cook, stirring, for 2 minutes. Add the bell pepper and zucchini and cook, stirring, for another 2 minutes. Add the cherry tomatoes and pesto, season with salt and pepper, mix well, and keep warm.

In a large pot, cook the pasta in a large amount of salted boiling water until al dente. Drain the pasta and add it to the vegetables, mixing well.

Top each serving of fusilli with the equivalent of two diagonally sliced sausages. Garnish with shaved Parmesan and sliced basil, then serve.