Preheat oven to 425 degrees.
Pull brussels sprouts off the stalk and cut in half (you can quarter the larger ones).
Place on a baking sheet and toss with olive oil. Sprinkle with salt and pepper.
Bake for 20 minutes or until the edges are nice and crispy.
Meanwhile, slice chicken sausage into 1/2 inch coins.
Cook in a frying pan until browned and heated through.
Boil a pot of water and add pasta. Cook until al dente, drain pasta, reserving some pasta water.
Add pasta and roasted brussels sprouts to chicken sausage.
Toss pasta with pesto. Add pasta water if pasta seems too dry.
Sprinkle with parmesan cheese and enjoy.