So I recently wrote that we've been eating more and more vegetarian meals lately, and here I go adding meat to a meatless pasta dish. Contradictory much? I saw roasted garlic chicken sausage at Trader Joe's the day I made this, and I thought it would make a nice addition. This is seriously one of the easiest dinners I've made in awhile, and its super flavorful to boot. The asparagus and chicken sausage roast while the pasta cooks, and then its all tossed with a goat cheese simple sauce.
Joey wasn't the biggest fan of this dish, but I really loved it. I'm pretty much obsessed with asparagus right now (not that you can tell, right?), and I'm always obsessed with goat cheese, so this was destined to be a winner in my book. Easy, relatively healthy, and delicious. What more can you ask for in a weeknight dinner?
Pasta with Goat Cheese, Asparagus, and Chicken Sausage
adapted from Everyday Food: Fresh Flavor Fast
- 2 bunches of asparagus (2 pounds), tough ends removed
- olive oil
- 3 Tablespoon unsalted butter cut into small pieces
- kosher salt and ground black pepper
- 4 links Roasted Garlic Chicken Sausage (optional)
- 12 ounces short pasta shapes
- 5 ounces fresh goat cheese, softened
- 2 Tablespoons freshly grated Parmesan cheese
- 2-3 Tablespoons snipped fresh chives, for garnish
Meanwhile, bring a large pot of water to a boil. Add 1 Tablespoon of salt, and cook the pasta until al dente. Reserve 1 1/2 cups of the cooking water, and drain the pasta.
Whisk together the goat cheese, butter, Parmesan, and 1/2 cup of the pasta water. Season with salt and pepper, and whisk until smooth.
Return the pasta to the pot, and toss with the goat-cheese mixture, asparagus, and chicken sausage. Add pasta water a few tablespoons at at time, until a thin sauce coats the pasta.
Divide evenly among shallow bowls, and garnish with chives.