Blanch cavolo nero 60 sec, cool in iced water, squeeze dry. Toast walnuts till golden. Blitz both with garlic, lemon juice, chopped Brie & olive oil into a thick pesto.
Fry sausages till golden & cooked through.
Warm butter beans with their liquid. Stir through pesto & stock, then melt in chopped Brie till silky. Simmer 4-5 min, crushing a few beans to thicken.
Spoon beans into bowls, nestle in sausages. Top with a generous Brie slice, extra pesto, oil & lemon.
