Pasta with Goat Cheese, Asparagus, and Chicken Sausage

I couldn't have asked for a better Sunday dinner!  I have had this recipe on file for quite some time now and I finally got around to making it.  I'm not sure why it took me so long because this is actually a very simple recipe. 

The combination of ingredients in this pasta is perfect.  It is packed with flavor and good for you too.  I cannot wait to have my leftovers! 

Pasta with Goat Cheese, Asparagus, and Chicken Sausage
Source: Pink Parsley
Yields 4 large servings

Ingredients
2 bunches of asparagus (2 pounds), tough ends removed
Olive oil
3 tablespoons unsalted butter cut into small pieces
Kosher salt and ground black pepper
4 links Roasted Garlic Chicken Sausage (I used Chicken Apple Sausage)
12 ounces short pasta shapes (I used whole wheat mini shells)
5 ounces fresh goat cheese, softened
2 tablespoons freshly grated Parmesan cheese
2-3 tablespoons snipped fresh chives, for garnish

Directions
Preheat oven to 450 degrees. Toss asparagus with olive oil, salt, and pepper, and place 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 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, 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.