Linguine with Spicy Sausage and Scallion Sauce

From Andrea's Kitchen:

1/4 pound linguine (I used spinach flavored noodles)
4 scallions
1/2 c cilantro (it called for parsley, but cilantro packs so much more punch)
2 tbs pine nuts
1/4 c plus 1 tbs olive oil
1/2 c grated parm/reggiano cheese
salt and pepper to taste
3/4 lb hot italian sausage (I used spicy italian style chicken sausage from our local deli) about 4 links with casings removed

1. In a large pot of generously boiling water cook the pasta until al dente. Drain and reserve 1 c of the cooking liquid.
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2. Meanwhile, in a food processor, combine scallions, cilantro, pine nuts, and 1/4 c olive oil. Add the 1/2 c cheese, season with salt and pepper and process until the pesto is just blended.
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3. In a large skillet heat the remaining 1 tbs oil. Add the sausage and cook over high heat, breaking up the sausage with a wooden spoon until it is light brown and no trace of pink remains. Drain off the fat.
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4. Return the sausage to the skillet. Add the pesto, pasta and 3/4 c of the reserved liquid, simmer over moderate heat, tossing, until a creamy sauce forms. Add more liquid if the sauce is dry. Transfer to bowls and serve grating extra parm to taste over the dishes.