Heat olive oil in a skillet. Mince the garlic and sauté until fragrant. Add the sausage and brown it. Then add the chopped beet greens, season with salt, and cover with a lid to let them wilt. Once wilted, leave the lid slightly open so the cooking liquid can evaporate. Set aside.

Slice the zucchini thinly with a mandoline and let them drain. Place the zucchini in a cup with the grated cheese and enough olive oil to blend with an immersion blender. This is your zucchini pesto—set it aside.

In a bowl, mix the flour and eggs to form a smooth dough. Cut off a piece and roll it into a rope, then cut to your desired length. I made mine long and used a pasta rod to shape the bucatini.

Once the pasta is made, boil it. When cooked, toss it with the sauce and add the zucchini pesto.

Note: I used a pasta rod to make the pasta, but you can use any pasta shape you like, such as tagliatelle, pappardelle, tagliolini, or even store-bought pasta.