Kielbasa Pesto Pasta with Mushrooms

First off, I'll admit, this recipe is far from healthy--I honestly don't want to know how many calories are in it, because that would spoil the delicious factor for me a bit!  Instead, I shall just hit the gym extra hard the next few (hundred) times :)
Anyhow, every so often, I get a craving for Kielbasa, yet when I have searched for recipes, they are mainly for grilling it and adding sides or something along those lines.  I have a couple recipes (including another I came up with that I will make and blog about next time I have this craving!), but wanted to create something new this time.  Some time back, I came across some recipes for Kielbasa with pesto--had never had that and definitely wanted to try.  When I went back to the ones I'd bookmarked back then, none of them were quite what I seemed to be craving at the moment.  I got the idea to perhaps include some cream and make a pasta dish.  Yes, I found some recipes for that--with lots of butter and lots of cream and cheese and photos that made me think I'd have to live at the gym if I ate a serving of the suggested item.  What to do?!?!  Alas, I then decided to take some inspiration from a dish I've made many times (with pasta and a little bit of cream) and combine it with what I was craving to end up with this:

Only caveat is, like my Cheese Fondue recipe, not a lot of measuring occurred during the creation, thus the amounts here are based on my best guess of what I used.  Without further ado, here is the "recipe" (which made enough for 2 generous servings):

Ingredients
linguine pasta (I used approx. 2 servings' worth)
1/4 c. pasta water (reserved before/while draining)
1 T. butter (you may need more if using cookware that is not non-stick)
6 oz. fresh white/button mushrooms, sliced
1 Kielbasa sausage (I used one from Eckridge brand where they come in a 2-pack), sliced in rounds
1/2 tsp. bottled minced garlic
3 T. dry sherry
1/4 c. romano and asiago shredded cheese blend, plus more to garnish for serving
1/4 c. heavy cream
1 1/2 to 2 T. bottled pesto sauce
salt and pepper (to taste)

Instructions
1. Cook linguine according to package directions.  Just prior to draining (or place bowl under colander while draining), reserve at least 1/4 c. of the water used to cook the pasta; set aside.

2. In a large skillet, melt butter over medium heat. Add mushrooms and Kielbasa to pan:

Stir together and cook about 3 minutes.  Add garlic to pan, then cook until Kielbasa starts to brown a little (ok, a little hard to tell in this picture due to the steam!):

3. Add dry sherry to pan, stir, and cook until sherry has nearly (but not completely) evaporated.
4. Add linguine, reserved pasta water, cheese, heavy cream, and pesto to pan and stir to combine well.  Season with salt and pepper to taste.  Cook approximately 2 minutes:

5. Serve topped with additional cheese blend and enjoy!