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

Pour in the 1 cup of vegetable stock and 1/2 cup of sun-dried tomato pesto. Bring the mixture to a boil, then reduce the heat to a simmer and stir in the 1/2 cup of heavy cream.

While the sauce simmers, heat a cast iron pan or skillet over medium-high heat.

Add the 3 links of turkey sausage to the hot skillet and grill them until they're cooked through and browned on all sides. Once done, slice them into bite-sized pieces and stir them into the simmering sauce.

Meanwhile, cook the 1 pound of farfalle pasta according to package directions until it's al dente.