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1
First, prepare the pesto.
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2
Set up a food processor and combine the cannellini beans, sun-dried tomatoes, garlic, lemon zest, basil, Pecorino Romano, olive oi and hazelnuts into its bowl.
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3
Let it run until it is smooth but still has just a little bit of texture.
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4
Set it aside.
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5
Get a large pot of water on to boil for the pasta.
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6
Salt it until it tastes like the sea.
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7
Once it is boiling, cook the farfalle just until tender for about 8 minutes.
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8
While water comes to a boil and pasta cooks, heat a little olive oil in a large skillet with deep sides.
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9
Cook the sausage coins until they start to brown a little on both sides and are cooked through, which takes about 68 minutes.
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10
Pour pesto sauce in with the sausage and also pour in 1/4 cup of the water that the pasta is cooking in.
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11
The pasta should be done by this point.
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12
Drain it and toss it in with the sausage and sauce.
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13
Finish it with an extra drizzle of olive oil and an extra sprinkle of the Pecorino Romano.
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14
Scoop it into pretty bowls, garnish it with more fresh basil and serve immediately!
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15
Enjoy!
