Farfalle Toscana

• 1 can (15 Oz. Size) Cannellini Beans, With The Liquid
• 1 jar (8 Oz. Size) Sun-dried Tomatoes, With The Liquid
• 3 cloves Garlic, Peeled
• 1 whole Lemon, Zested
• 1/2 cups Fresh Basil, Packed, Plus Additional Chopped For Garnish
• 1/2 cups Freshly Grated Pecorino Romano Cheese, Plus Additional For Finishing
• 1/2 cups Olive Oil, Plus Additional For Finishing
• 1/2 cups Chopped Hazelnuts
• 1 pound Farfalle Pasta
• 1- 1/2 pound Chicken Sausage, Sliced Into Thin Rounds

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

beans, tomatoes, garlic, lemon, fresh basil, freshly grated pecorino, olive oil, hazelnuts, pasta, chicken sausage

Taken from tastykitchen.com/recipes/main-courses/farfalle-toscana/ (may not work)