---
title: Italian Sausage & Pesto Pasta
servings: 2
time: 30 minutes
prep time: 20 minutes
cook time: 30 minutes
author: Chef Nick Melvin
description: Italian sausage with zucchini, tomatoes, and almond-parsley pesto.
tags:
  - pasta
  - pork
source: /recipe-images/Scan_20260615_183802.jpg
image: /recipe-images/italian-sausage--pesto-pasta.jpg
------

== Pesto ==

In a #food processor{} or #blender{}, pulse to combine @almonds{1/4%cup}, @parmesan{3%tbsp}, @garlic{1%clove}, @parsley{1/4%cup}(stems and all), then add @lemon juice{1/2%lemon} and @olive oil{1/4%cup}. Adjust seasoning to taste.

== Pasta ==

Bring a #large pot{} of salted @water to a boil for pasta. Add @farfalle{8%oz} and cook ~{10-12%minutes} until al dente, then drain, reserving @pasta water{1/4%cup}.

While pasta cooks, heat @olive oil{1%tsp} in a #large sauté pan{} over medium heat. Add @mild Italian sausage{8%oz} and cook ~{5-7%minutes} until cooked through, breaking up with a wooden spoon, then remove and set aside — reserving about 1 Tbsp of grease in the pan.

Slice @zucchini{1,1/4%cups}(halved then cut into 1/8" half moons) and add to the pan. Heat sausage grease and cook until tender and browned, about ~{3-4%minutes}. Add reserved sausage back and @tomato{1%cup}(diced small) and cook for ~{2%minutes} until sausage is warmed through.

Deglaze pan with remaining lemon juice, scraping up browned bits. In the pan or a #large serving dish{}, combine sausage mixture, pasta, pesto and 2 Tbsp reserved @pasta water{}, adding more as needed to create a light sauce. Season to taste.

Scoop into #shallow bowls{}, garnish with remaining @parmesan{} and enjoy!