|
Preheat oven to 450. Toss asparagus with olive oil, salt, and
pepper, and place them on a baking sheet. Slice chicken sausage
into 1-inch pieces, and place on the baking sheet alongside the
asparagus. Roast until tender, tossing the asparagus and turning
the sausage, about 10-15 minutes. Slice asparagus into 2-inch
pieces.
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,
and asparagus 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.
|
