Farfalle With Sun-Dried Tomato Pesto, Sausage and Fennel


2 tablespoons olive oil
1 fennel bulb, chopped
1/2 cup sun-dried tomato pesto (recipe below)
1/2 cup heavy cream (whipping cream)
1 pound (500 g) dried farfalle or bow tie pasta
3 turkey sausage links or 1 chicken breast grilled
1/2 cup fresh basil
1/2 cup parsley
cup pine nuts, toasted
4 tablespoons onion, chopped
1/4 cup kalamata olives, pitted
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


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.
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.
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.
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.




If you love the flavour of dun-dried tomatoes, this is the perfect recipe for you. It’s a delicious combination of farfalle or bow tie pasta with sun-dried tomato pesto, caramelized fennel and spicy turkey sausage.

The sun-dried pesto is tasty and versatile. You can turn it into a pasta sauce, salad vinaigrette or sandwich spread.





Sunday, March 21, 2010 - 12:05pm


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