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Farfalle With Sun-Dried Tomato Pesto, Sausage and Fennel

Name: Farfalle With Sun-Dried Tomato Pesto, Sausage and Fennel
Total time: 20 min
Yield: 4 servings
Ingredients: 1 pound dried farfalle; 1 fennel bulb, chopped; fresh parsley; 2 garlic cloves, minced; 1/2 cup heavy cream; 2 tablespoons olive oil; 4 tablespoons Parmesan cheese; pepper; salt; 1/2 cup sun-dried tomato pesto; 3 links turkey sausage; 1 cup low sodium vegetable stock

Farfalle With Sun-Dried Tomato Pesto, Sausage and Fennel is a main course that serves 4. For $2.89 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals.

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Cook time

20 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

829 kcal

Calories

36 g

Protein

31 g

Fat

101 g

Carbs

Ingredients

For 4 servings

Estimated cost~€2.25 · ~€0.55/serving

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Instructions

1
Heat the olive oil over a medium heat in a large sauce pan.
2
Add the fennel and cook until it softens and starts to brown, about 5 minutes.
3
Add minced garlic and give it a quick stir.
4
Add 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
Add 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
Drain and add to the sauce. Using tongs, mix the sauce and pasta together.
7
Garnish with Parmesan cheese and fresh parsley and enjoy.