Get a large pot of water on the stove to boil and salt in generously. Once it is boiling, cook the fusilli just until tender for about 8-10 minutes. While the water comes to a boil and the pasta cooks, heat the canola oil in a large skillet or rondeau pan. Brown the sausage until cooked through for 4-5 minutes. Add the mushrooms and let them get soft and fragrant for another couple of minutes. Deglaze the pan with the white wine and scrape up all of the brown bits. Pour in the jarred pesto sauce and the season the mixture with a big pinch of salt. Stir it together completely.