Grilled Sausage and Pesto Pasta



12 ounces Italian sausage links

8 ounces farfalle or other small pasta shape, cooked and drained, kept warm

1/2 cup basil pesto, purchased or homemade

1/2 red bell pepper, seeded and diced

2 oz. grated Parmesan cheese

Fresh basil, chopped



Prepare medium-hot fire in grill; grill sausage directly over fire,

turning to cook and brown evenly, about 10-12 minutes. Remove from fire

and set aside. In large shallow bowl, toss farfalle and pesto; toss to

coat evenly. Slice sausage into rounds and add along with diced red

pepper and cheese. Garnish with chopped fresh basil.



Serves four.

Broccoli-Pasta Alfredo



Prep: 15 min., Cook: 25 min.

Ingredients



1/2 (16-oz.) package uncooked farfalle or bow-tie pasta

2 cups broccoli florets

2 tablespoons butter

1/4 cup finely chopped shallots*

1 cup half-and-half

1 cup refrigerated grated Parmesan cheese

1/4 cup loosely packed fresh basil, chopped

1/2 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper

Preparation

1. Cook pasta according to package directions, adding broccoli during

last 3 minutes of cooking time; drain and keep warm.



2. Melt butter in a large saucepan over medium-high heat. Add

shallots, and sauté 3 minutes or until lightly browned. Stir in

half-and-half. Cook, stirring constantly, 3 minutes or until

thoroughly heated. Stir in Parmesan cheese and next 3 ingredients

until smooth. Stir in pasta and broccoli. Serve immediately.



*1/4 cup finely chopped onion may be substituted.

Yield



Makes 4 servings

Southern Living, JUNE 2006

Farfalle with Bacon and Endives

Coarsely chopped curly green chicory is a great alternative to the endives;

both offer a marvelous bitter edge and refreshing crunch.



1 quart chicken stock or low sodium broth

1 lb. farfalle

1 TB extra virgin olive oil

1/2 lb. thickly sliced bacon, cut crosswise into 1" pieces

4 medium Belgian endives, cored and sliced crosswise 1" thick

3 large garlic cloves, thinly sliced

1/4 cup coarsely chopped fresh flat-leaf parsley

1 tsp. finely grated lemon zest

1/4 cup freshly grated Parmesan cheese

Salt and ground pepper

  

In a medium saucepan, boil the chicken stock over high heat until reduced to

1 cup,

about 20 minutes. 



In a large pot of boiling salted water, cook the farfalle until it is al

dente, about 8 minutes. 

Drain and set aside.



In a large, deep skillet, heat the olive oil. Add the bacon and cook over

moderately low heat

until slightly crisp, about 7 minutes. Transfer the bacon to paper towels to

drain. Pour off all

but 2 tablespoons of the fat. Add the endives and garlic to the skillet and

cook over moderately

high heat, tossing, until the endives are just wilted but still crisp, about

4 minutes. 



Add the farfalle to the skillet. Add the reduced chicken stock, parsley,

lemon zest and bacon

and toss well. Remove from the heat. Stir in the Parmesan and season the

pasta with salt and pepper.



Transfer to a large bowl and serve at once.



Makes: 4 to 6 servings.