Bring a large pot of lightly salted water to a boil. Place penne in the pot, cook for 8 to 10 minutes until al dente, and drain.
In a frypan over medium heat, cook the sausage until evenly brown. Cool and slice.
Heat the oil in a large pot over medium heat and cook the garlic 1 minute, until lightly browned. Mix in sausage, pesto and white wine. Cook and stir until heated through. Mix in beans with liquid and rocket and cook until rocket is wilted. Stir in the tomatoes and cook until heated through. Toss with pasta, season with salt and pepper and top with goats cheese to serve.