Boil pasta in heavenly salted water following directions on package or until al dente. Clean and cut broccoli into florets. Place in colander. When pasta is done cooking, drain over broccoli. Broccoli will cook slightly by doing this.
While water is coming to a boil for pasta, cut onion into small strips. Sauté in a large frying pan in olive oil over medium high flame until semi-soft and translucent. Remove Italian sausage from casing and cut into about 1/2 inch coins. Turn flame down to a medium heat and add sausage. Cook at lower heat until meat is cooked throughly, approximately 8 minutes. Add mushrooms and cook until mushrooms have lost their water and almost done, approximately 6-7 minutes. Add sun-dried tomatoes and wine. Simmer for another 4 minutes. Cover and set aside.
Add cooked pasta and broccoli to meat mixture. Add pesto, toss gently to cover all noodles with pesto and thoroughly incorporate veggies.
Top with parmigiano reggiano.
*Please use as many organic ingredients as possible.*