Crispy Sausage Pasta with Sun-Dried Tomato and Pesto

If your pine nuts are not already toasted then add them to a dry (no oil) non-stick frying pan. Fry them over a low heat, stirring occasionally, until lightly golden - around 10 minutes.
Add all of the pesto ingredients to a food processor and pulse until combined, scraping down the sides as necessary. Taste and add more salt if necessary.
40 g pine nuts, 60 g fresh basil leaves, 30 g cashew nuts, 15 g flaked almonds, 7 g nutritional yeast, 50 ml olive oil, 3 cloves garlic, 1/4 tsp salt, 1/8 tsp ground black pepper
To store the pesto, add it to an airtight container and cover it in eco cling film (with the film touching the top of the pesto) and then add an airtight lid. Store it in the fridge.
Add the dried pasta to a pan of boiling water and simmer until al dente (around 10 minutes for regular/not gluten free pasta).
150 g fusilli or penne pasta
Whilst the pasta is cooking, cut the sausages into 1cm thick slices and fry them in olive oil for 5 mins on each side until they are golden and crispy and cooked through.
4 sausages, Olive oil for frying
Once the pasta is cooked, drain the water from the pan and add the pesto and sun dried tomatoes along with a tbsp of water. Stir through over a low heat until everything is warmed through.
75 g sun dried tomatoes
Serve the pasta immediately topped with the crispy sausage slices, fresh basil leaves and vegan parmesan.
Optional: Fresh basil leaves and vegan parmesan for topping