Pasta Courgettes Saucisses by Whoogys

Ingredients

• 180 g conchiglie pasta
• 200 g sausage meat
• 2 medium zucchini, sliced
• 2 cloves garlic, minced
• 60 g basil pesto verde
• 40 g parmesan, grated, plus more for serving
• 10 fresh mint leaves, torn
• 1 tbsp olive oil
• 120 ml reserved pasta water
• Salt, to taste
• Black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta for 9-11 minutes until al dente.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat and cook the sausage meat for 4-5 minutes, breaking it up as it browns.
3. Add the zucchini and garlic, then sauté for 4-5 minutes until the zucchini is tender and lightly golden.
4. Reserve about 120 ml of pasta water, then drain the pasta when just al dente.
5. Add the pasta, pesto, parmesan, and a splash of reserved pasta water to the skillet, then toss vigorously for 1-2 minutes until creamy and coated.
6. Fold in the mint, season with salt and pepper, and cook for 30 seconds more until everything is glossy and hot.
7. Serve immediately with extra parmesan over the top.