Pasta with goat cheese, asparagus, and chicken sausage

I made this recipe for dinner last night and it was delicious. I made a couple of small tweaks to it--I didn't use butter and just cooked the pasta in water with olive oil. I also added some slided cherry tomatoes (not cooked, just tossed them in to the pasta). It was very tasty, and I think the idea of adding a bit of the pasta water to the pasta when you're doing pasta with goat cheese is actually a really smart idea, it makes it into much more of a sauce than it otherwise would be.

Pasta with Goat Cheese, Asparagus, and Chicken Sausage
serves 4
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

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, 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.