Start this recipe by removing the sausage cases. Place the filling into a bowl with the chopped fresh herbs, 50g chopped walnuts, squeezed grated zucchini and cheese and mix together well. Form into small balls the size of a walnut. Heat 1 tbsp. olive oil in a pan and fry the balls all over for 5-7 minutes or until cooked through. Meanwhile, make the sauce by heating 1 tbsp. olive oil in a pan and quickly fry the garlic and onion together for 3-4 minutes.  Add in the oregano and cherry tomatoes and cook for 2 minutes before splashing in the wine. Add the tomato concentrate, tomato pulp and 100ml water, season with salt and pepper and cook for 10 minutes. Add in the cooking cream and broccoli florets and cook for a further 4-5 minutes. Remove off the heat and mix in 2 tbsp. chopped fresh basil. Meanwhile, cook the pasta in a pan of salted boiling water, drain and mix with the pasta sauce. Serve the past in deep bowls with the nutty balls on top and decorated with extra cheese and basil leaves.