Linguine with Kielbasa and Broccoli

My family is a pasta lover so there's no week that pasta is not included in my planned menu. I mostly use tomato sauce in my pasta dishes but because hb requested that I make some pasta with sauce other than tomato for our Christmas get-together with friends, I thought I'd try this interesting Linguine with Kielbasa and Broccoli recipe that I found in my Food Network magazine. I love basil pesto and I've used it in some of my dishes like baked salmon, however, I have never tried using Gorgonzola cheese. I was reluctant at first to try this dish anticipating that it might have very strong flavor because of the Gorgonzola cheese and the salty kielbasa, but it turned out really great.

INGREDIENTS:
1 16-ounce pkg. uncooked linguine
4 cups fresh small broccoli florets
1 pkg. Hillshire Farm Polska Kielbasa
1/2 cup chopped onion
1 teaspoon hot sauce
1 7-ounce pkg. refrigerated basil pesto
1 5-ounce pkg. crumbled Gorgonzola cheese
2 green onions, sliced
Salt and ground pepper to taste

DIRECTIONS:
1. Cook linguine according to package directions. During the last 4 minutes of cooking, add broccoli to water. When linguine and broccoli are tender, drain; keep warm.
2. Cut sausage into 1/2 inch cubes. Heat a 4 to 6 quart pan over medium high heat for 3 minutes. Add sausage and onion to pan; cook 3 to 4 minutes, stirring occasionally, until sausage is browned and ionion is tender.
3. Add hot sauce, cooked linguine and broccoli. Toss gently over medium heat for 1 minute. Stir in pesto, Gorgonzola and green onions; heat through. Add salt and pepper, to taste.

Source: gomeat.com