Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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: preheat the oven to 425 degrees f. add pasta to a large pot of boiling salted water and cook until al dente. drain in a colander and let cool. meanwhile, slice asparagus on the bias into 1/2-inch pieces. place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. place in oven and roast for 10 minutes, until slightly tender. remove and let cool. in a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. whisk in olive oil and season with salt and pepper. add chives. add pasta and roasted asparagus to a large bowl. drizzle with dressing and toss. add the crumbled goat cheese, toss and let sit for 30 minutes before serving.