If you are like me and have both a vegetable and an herb share, you're probably going "what am I gonna do with all this sage???"  I came across a recipe that looks promising, so here it is:

Rigatoni with White Beans and Tomatoes
Serving Size: 6

1 cup dried cannellini beans
6 tablespoon extra virgin olive oil
3 cloves garlic, chopped
20 leaves fresh sage
1 1/4 pound fresh tomato, peeled, seeded, juiced and chopped
salt and freshly ground pepper
1 pound rigatoni

Soak beans in cold water to cover for about 12 hours. Drain the beans and transfer them to a heavy saucepan. Add water to cover by about 1 inch and bring to a boil over medium heat. Reduce the heat to low and simmer very gently until the beans are tender and most of the liquid has been absorbed, about 1 1/2 hours.

When the beans have been cooking for about an hour, in a large, shallow saucepan heat the olive oil over low heat. Add the garlic and sage leave and sauté, stirring frequently, until the garlic is translucent, about 2 minutes. Add the tomatoes and season to taste with salt and pepper. Simmer for about 20 minutes. Add the beans, cover the pan with the lid slightly ajar and simmer for 15 minutes.

Meanwhile, in a large pot bring 5 quarts of salted water to a boil. Add the rigatoni to the boiling water and cook until barely al dente. Drain the pasta and transfer to the saucepan containing the beans. Raise the heat to medium and stir well to coat the pasta, about a minute. Arrange on a warm platter and serve at once with shards of Parmesan shaved off the block with a veggie peeler or a truffle plane.

More sage-focused recipes can be found in that thread, too.