Categories: Pasta

Ingredients

• 6 large garlic cloves, peeled
• 3 1/2 tbsp. + 1/8 tsp olive oil, divided
• 4 small zucchini, halved, then cut into thin slices lengthwise
• 2 cups cherry tomatoes
• 8 oz. linguine
• 1/4 cup raw unsalted sunflower seeds, divided
• 3 cups fresh basil leaves
• 3 oz. grated Parmesan

Directions

1. Preheat oven to 400. Place garlic cloves on a square of foil, drizzle with 1/8 tsp oil and wrap into a flat package. Roast until tender and golden, about 20 minutes. Carefully open packed to cook slightly.

2. On a large parchment-lined baking sheet, add zucchini and tomatoes; drizzle with 2 tbsp. oil, toss then spread in a single layer. Roast until tomatoes begin to blister and shrink and zucchini is tender, about 20 minutes.

3. Meanwhile, cook pasta as directed.

4. In a small skillet on medium, add seeds and toast for 5-6 minutes, stirring occasionally. Transfer to a plate and set aside.

5. To a food processor, add garlic, basil and 2 tbsp. toasted seeds; blend until finely ground. Add 1 cup roasted zucchini, remaining 1 1/2 tbsp. oil and cheese; blend until smooth.

6. Drain pasta and toss with pesto, remaining zucchini and tomatoes. Sprinkle with remaining 2 tbsp. seeds.

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