Spaghetti with Italian pistachio pesto

Boil sausages for 10 minutes, then remove from water. In a frying pan, sear sausages for 1 to 2 minutes, then cut into small pieces (they can also be baked in the oven, if preferred). Set aside.  

Use the same pan to make croutons. Cut the baguette into slices; pour a little white truffle olive oil into a small bowl and brush onto both sides of each slice. Brown the slices for a few minutes over medium heat, then let rest for a few minutes. Coarsely crush the slices into croutons. Set aside.  

Boil Favuzzi spaghetti according to package directions. Drain the pasta, reserving ½ cup of the cooking water.   

Meanwhile, in a separate skillet, sauté asparagus in Favuzzi Moderate olive oil for 2 minutes over medium heat. Add ½ cup of water, cover and simmer for a few minutes until they turn a beautiful vibrant green. Remove the asparagus and let rest for a few minutes, then cut into thirds or quarters lengthwise. Set aside.  

Stir the Favuzzi pistachio pesto into the pasta and mix well. Add the reserved cooking water to obtain a creamy sauce.  

Serve and garnish with the sausages, asparagus, croutons, Parmesan cheese, Fleur de sel and pepper to taste!