Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: place pasta and broth in a 4-5 quart pan over high heat, cover, and bring to a boil. reduce heat to medium-high, cook, uncovered, for 5 minutes, stirring occasionally. add asparagus and cook, stirring occasionally, until pasta is barely tender to bite, 8-10 minutes. stir in cheese; remove pan from heat. meanwhile, cook oil in a medium frying pan over medium heat, 3-4 minutes. add sage leaves, stir often until edges begin to curl, 2-3 minutes. remove from heat. with a slotted spoon, lift sage to a towel. reserve oil. crumble sage leaves; add sage and oil to pasta and mix. garnish with sage sprigs. add pepper to taste.

Target recipe: bring 4 quarts of water to boil in a stockpot. cook pasta according to package directions until al dente. drain pasta and keep warm. wash asparagus and remove and discard tough ends. slice asparagus into one inch pieces. cook asparagus in a large skillet in shallow water and steam for 1-2 minutes until crisp tender. drain well and reserve. chop chicken into one inch pieces. cut grape tomatoes in half. combine italian dressing ingredients in a large bowl. add cooked pasta and asparagus to the italian dressing and mix together until everything is evenly coated. add chicken, tomatoes, basil, olives, and cheese and stir to combine. serve pasta salad warm or at room temperature.