Spicy Pesto Italian Chicken Sausage, Mushrooms and Pistachios

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Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
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Boil the Pasta: Bring a medium pasta pot with water and salt to a boil. Cook pasta as recommended on the packaging, but drain the pasta one minute early and set aside. Continue with the recipe while waiting for the water to boil.
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Heat the Pinenuts: Heat a medium saute pan on medium heat. Heat the pistachios for a couple of seconds (no more than 10) to wake up the flavor of the nuts, remove them, and set aside.
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Make Meat and Vegetable Base: Place the pan back and heat. Then heat the olive oil. Add and saute the onion and garlic, until partially tender.
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Add cremini mushrooms, combine all well with a pinch of salt, cover with a lid, and sweat for 4 minutes undisturbed. This allows the mushrooms to steam, evaporate excess water, and then brown the mushrooms.
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Then add the chicken sausage, crumble, incorporate, and fry. When the sausage is cooked, add the sweat peas and combine well. Cover with a lid and cook for 3 minutes undisturbed. This allows the peas to steam.
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Finish Pasta: Remove the pan from the heat. Uncover, add the pesto and pasta, and combine well.
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Plate Up: Serve with a garnish of pistachios and grated Italian blend.