Method

1. Blanched the penne pasta in salted water for 8-9 minutes or until al dente, drain, cool it down and keep it aside
   
2. Chopped basil leaves, parmesan, pine nut, chopped garlic and Olive oil put everything in a blender make it smooth paste.
3. Heat oil in pan add chopped garlic cooked until translucent then add cherry tomato, asparagus and Mutton sausages  cook for while 
4. now add  grinded  paste and little water. Stir continuously Adjust the consistency 
5. now toss pasta in pesto sauce Seasoning with salt and pepper                   
   
6. Garnish with tomato julienne and parmesan flacks