3/4 lb (375 g) wide egg noodles

1/4 lb (115 g) rosette de Lyon or other mild cured sausage, julienned

1/2 cup (125 ml) unsalted pistachios, coarsely chopped

1 tablespoon (15 ml) olive oil

1 lb (454 g) thin asparagus, trimmed and cut into 1-inch (2.5-cm) lengths (keep tips whole)

3 cloves garlic, finely chopped

1 cup (250 ml) chicken broth

• 1/2 cup (125 ml) mascarpone cheese or
• 35% cream

Cook the noodles in a large pot of boiling salted water until al dente. Drain and coat lightly with olive oil. Set aside.

In the same pot over medium heat, fry the sausage in the oil until crisp. Add the pistachios and cook for 1 minute more. Transfer to a plate and set aside.

In the same pot over medium-high heat, sauté the asparagus for about 2 minutes, adding oil if necessary. Season with salt and pepper. Add the garlic and sauté for 1 minute more. Add the broth. Bring to a boil and reduce by half or until the asparagus is tender. Add the cheese or cream and stir to combine completely. Add the noodles and half the sausage and pistachio mixture. Stir until heated through. Adjust the seasoning.

Divide the noodles among 4 shallow bowls. Garnish with the remaining sausage and pistachio mixture.

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