Creamy sausage pasta with watercress and chestnut pesto

Method

1. In a food processor, briefly whizz the chestnuts, garlic, parmesan and basil. Add the watercress and whizz again to a crumbly pesto.
2. Heat a little olive oil in a large frying pan over a medium heat, then add the meat from the sausages. Fry for 5 minutes until golden, breaking up any lumps with a wooden spoon. Stir in the cream and simmer, then stir through the pesto and the red wine vinegar. Taste and season.
3. Bring a large pan of salted water to the boil, then add the fresh penne. Simmer for 3-4 minutes until al dente, or according to pack instructions, then drain, reserving a little of the pasta water. Stir the pasta into the sauce along with the reserved pasta water, then serve sprinkled with extra grated parmesan and a few basil leaves.