You guys, my picky kid ate asparagus. That’s how good this recipe is. I posted a cheese tortellini version of this and mentioned making a version that my kid could eat. Holy crap, did he eat it! Things I love about how this came together: I easily had all the ingredients involved, it can be made with any kind of pasta or none at all, and the vegetable could probably be any (non-moldy) green thing you had in your refrigerator/garden/freezer, such as cubed zucchini, chopped broccoli, fresh green beans, or peas. Also, it’s so flipping easy and reheats well. (Maybe I was just hungry when I made this pasta?)
1 lb ground pork sausage
1 lb asparagus, woody end trimmed and stalks sliced into 1″ pieces
4 cloves garlic, peeled and minced
1/2 c walnuts
1 lb pasta
Salt and pepper
In a large pot of salted water, cook pasta to al dente according to package instructions; drain and set aside. Meanwhile, in a large frying pan or Dutch oven, brown the pork sausage until evenly cooked. Remove from pan into a medium bowl; set aside. Using the same pan, saute garlic and walnuts in pork grease over medium heat until walnuts are lightly toasted and garlic is softened. Add asparagus and cook 3 minutes, being sure to scrape the pork residue from the bottom of the pan while cooking. Add pasta and sausage and toss to combine, thoroughly warming sausage and pasta. Taste; season lightly with salt and pepper if necessary. Serve immediately.