The second greatest thing about leaving the BC Liquor Stores is picking up a copy of Taste, the free food and drink magazine that you can find at the check-out counter. And what's the first greatest thing you ask? Well, it's that bottle of wine or case of beer under your arm. Over the years, Taste has become a bigger magazine with more recipes - good recipes that turn out well and that are accompanied with appealing photographs. And it's free. (I mentioned that right?)
The summer issue is now out and the recipes that instantly captured my attention are the trio of pesto recipes (sun-dried tomato, spinach and cilantro pesto) and the farfalle with sun-dried tomato pesto and fennel. The sun-dried pesto is tasty and versatile. You can turn it into a pasta sauce, salad vinaigrette, sandwich spread or make Kalyn's Kitchen's recipe for baked chicken stuffed with sun-dried tomato pesto, basil and goat cheese. mmmm
The farfalle with sun-dried tomato pesto and fennel recipe is good but is missing something. So in this version below I've added chopped spicy turkey sausage- grilled chicken would work well too.
Farfalle with Sun-Dried Tomato Pesto and Fennel (serves 4)
adapted from the Summer issue of Taste magazine
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 (500 g) dried farfalle or bow tie pasta
3 turkey sausage links or 1 chicken breast grilled
salt and pepper
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.
Sun-Dried Tomato Pesto (makes 2 1/2 cups)
1 cup sun-dried tomatoes
1/2 cup fresh basil
1/2 cup parsley
2 garlic cloves
1/3 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
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.