Farfalle With Sun-Dried Tomato Pesto, Sausage And Fennel Recipe

Name: Farfalle With Sun-Dried Tomato Pesto, Sausage And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 fennel bulb chopped; 2 garlic cloves minced; 1 cup low sodium vegetable stock; 1/2 cup sun-dried tomato pesto recipe below; 1/2 cup heavy cream whipping cream; 1 pound farfalle pasta dried; 3 turkey sausage links or 1 chicken breast grilled; Parmesan cheese; salt; pepper; 1 cup sun dried tomatoes; 1/2 cup fresh basil; 1/2 cup parsley; 2 garlic cloves; 1 cup pine nuts toasted; 4 tablespoons onion chopped; 1/4 cup kalamata olives pitted; 1/4 cup balsamic vinegar; 2 tablespoons tomato paste; 1/4 cup tomatoes; 1/4 teaspoon red pepper flakes; 1/2 cup olive oil; 1/2 cup Parmesan cheese grated

Servings: persons

2 tablespoons olive oil
1 fennel bulb chopped
2 garlic cloves minced
1 cup low sodium vegetable stock
1/2 cup sun-dried tomato pesto recipe below
1/2 cup heavy cream whipping cream
1 pound farfalle pasta dried
3 turkey sausage links or 1 chicken breast grilled
Parmesan cheese
salt
pepper
1 cup sun dried tomatoes
1/2 cup fresh basil
1/2 cup parsley
2 garlic cloves
1 cup pine nuts toasted
4 tablespoons onion chopped
1/4 cup kalamata olives pitted
1/4 cup balsamic vinegar
2 tablespoons tomato paste
1/4 cup tomatoes
1/4 teaspoon red pepper flakes
1/2 cup olive oil
1/2 cup Parmesan cheese grated

1
Using a food processor, add basil, parsley, garlic, pine nuts, onion and olives and process until blended. Add vinegar, tomato paste and tomatoes and again process until blended. Add olive oil and cheese and pulse a few times. Season to taste with salt and pepper and spoon into an air-tight container. This recipe can be refrigerated for up to a month.
2
Heat the olive oil over a medium heat in a large sauce pan. Add the fennel and cook until it softens and starts to brown, about 5 minutes. Add minced garlic and give it a quick stir. Add the vegetable stock and sun-dried tomato pesto. Bring to a boil, reduce heat to simmer and sir in cream.
3
Meanwhile, heat a cast iron pan or skillet over a medium high heat. Add sausage links or chicken breast and grill until done. Slice into bite sized pieces and add to sauce.
4
Meanwhile, cook the pasta according to package instructions. Drain and add to the sauce. Using tongs, mix the sauce and pasta together. Garnish with Parmesan cheese and enjoy.

1635

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 fennel bulb chopped, 2 garlic cloves minced, 1 cup low sodium vegetable stock, and more.

Yes, Farfalle With Sun-Dried Tomato Pesto, Sausage And Fennel falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farfalle With Sun-Dried Tomato Pesto, Sausage And Fennel

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