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Pasta with Goat Cheese & Asparagus Recipe


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     Pasta with Goat Cheese & Asparagus

Category   Entrees - Maindishes
Sub Category   None

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
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

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.

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