3/4 lb (375 g) whole wheat penne

6 oz (170 g) chorizo sausage, sliced (mild or spicy)

1 shallot, thinly sliced

2 tablespoons (30 ml) olive oil

1 lb (454 g) asparagus, trimmed and cut into 1-inch (2.5-cm) pieces

1 cup (250 ml) chicken broth

1/4 cup (60 ml) oil-packed sundried tomatoes, drained and thinly sliced

1/4 cup (60 ml) chopped walnuts, toasted

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

Salt and pepper

In a large pot of salted boiling water, cook the pasta until al dente. Drain and lightly oil. Set aside.

In the same pot or large skillet, brown the sausage and onion in the oil. Add the asparagus and chicken broth and bring to a boil. Simmer for 3 to 4 minutes uncovered or until the asparagus are tender.

Add the tomatoes and pasta and cook, stirring until the sauce thickens and coats the pasta. Season with salt and pepper. Pour into a serving dish. Sprinkle with the nuts and cheese.

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