Cook the penne pasta according to package instructions, then drain then drain and toss in 1 tbsp oil.
Transfer to a large bowl and set aside to cool. Mix the remaining olive oil with the pesto and set aside
Put all the ingredients into individual bowls and serve with a large empty bowl and wooden spoon for mixing individual portions of pasta salad with your choice of ingredients.
Add the Brussels sprouts and mushrooms to the skillet.
Add the cooked farfalle pasta to the skillet and toss until well-combined with the autumn mixture.
Serve hot, garnished with fresh sage leaves.
Put the pasta in a dish and pour the cheesy mixture
Sprinkle on top the remaining parmesan and oregano, then bake for 15-20 minutes to set the top
Scatter over the last basil and reserved parmesan, then serve with salad