Vegetable and Pesto Fusilli with Pork & Cheddar Sausages

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• 1 package (375 g) Lafleur all‑pork sausages

• 1 box (340 g) fusilli pasta

• 1 small onion, diced

• ½ green bell pepper, cut into large dice

• 1 green zucchini, halved lengthwise and sliced on the bias

• 12 cherry tomatoes, halved

• 30 ml (2 tbsp.) olive oil

• 20 ml (1 ½ tbsp.) basil pesto

• Freshly ground salt and pepper, to taste

• 50 g Parmesan cheese, shaved

• 10 basil leaves, finely sliced