Farfalle With Sun-Dried Tomato Pesto, Sausage and Fennel

Ingredients

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

Method

Adapted from foodista.com

1. 1Heat the olive oil over a medium heat in a large sauce pan.
2. 2Add the fennel.
3. 3Cook until it softens and starts to brown, about 5 minutes.
4. 4Add minced garlic.
5. 5Give it a quick stir.
6. 6Add the vegetable stock and sun-dried tomato pesto.
7. 7Bring to a boil, reduce heat to simmer and sir in cream.
8. 8Meanwhile, heat a cast iron pan or skillet over a medium high heat.
9. 9Add sausage links or chicken breast.
10. 10Grill until done.
11. 11Slice into bite sized pieces.
12. 12Add to sauce.
13. 13Meanwhile, cook the pasta according to package instructions.
14. 14Drain.
15. 15Add to the sauce.
16. 16Using tongs, mix the sauce and pasta together.
17. 17Garnish with Parmesan cheese and fresh parsley and enjoy.