Sage And Basil Penne With Fennel Sausage - cooking recipe

Ingredients

2/3 cup fresh sage, leaves picked, a little set aside for garnish
1/3 cup fresh basil, leaves picked, a little set aside for garnish
1/3 cup Pecorino cheese, grated
1/3 cup pine nuts
5 tbsp olive oil
1 lb fresh penne
3 None fennel sausages, sliced

Preparation

For the pesto, place sage, basil, Pecorino, pine nuts and 4 tbsp olive oil in a food processor. Pulse until smooth then season and set aside.
Cook pasta in boiling, salted water for 3-4 mins, until tender. Drain and toss with pesto.
Meanwhile, heat 1 tbsp oil and sear sausage over medium-high heat for 5-7 mins, turning, until cooked through. Divide pasta between 4 bowls and top with sausage. Garnish with the reserved herbs then serve.