Farfalle With Sun-Dried Tomato Pesto, Sausage and Fennel

Ingredients

• •1 pound farfalle
• •1 fennel bulb
• •parsley
• •2 garlic cloves
• •½ cup heavy cream
• •2 tablespoons olive oil
• •4 tablespoons parmesan cheese
• •1 bell pepper
• •salt
• •½ cup sun-dried tomato pesto
• •3 links turkey sausage
• •1 cup vegetable stock

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Method

From foodista.com — read the original

1. 1Heat the olive oil over a medium heat in a large sauce pan.
2. 2Add the fennel and cook until it softens and starts to brown, about 5 minutes.
3. 3Add minced garlic and give it a quick stir.
4. 4Add the vegetable stock and sun-dried tomato pesto. Bring to a boil, reduce heat to simmer and sir in cream. Meanwhile, heat a cast iron pan or skillet over a medium high heat.
5. 5Add sausage links or chicken breast and grill until done. Slice into bite sized pieces and add to sauce. Meanwhile, cook the pasta according to package instructions.
6. 6Drain and add to the sauce. Using tongs, mix the sauce and pasta together.
7. 7Garnish with Parmesan cheese and fresh parsley and enjoy.