This is an extremely yummy meal. It's super flavorful and filling. I made it tonight for my sweet boyfriend and fave gal pal, Katie. This recipe comes from Pink Parsley. I altered the portions of the original recipe and chose a different sauce to toss the pasta in. I used the alfredo sauce from the Pioneer Woman's Fettuccine Alfredo recipe. It turned out super well!
Makes 8 servings.
Cook time: 30 minutes or less
Ingredients:
- 2 lbs fresh asparagus (2 bunches), tough ends snapped off and discarded
- olive oil
- salt and pepper
- 5 links of chicken sausage, sliced to 1/4 or 1/2 inch thickness
- 12 oz small shaped pasta (I used a combo of rotini, bowtie, and shells)
- 1/2 c salted butter (1 stick)
- 1 c heavy whipping cream
- 2 c shredded parmesan cheese
