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
-
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.
-
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.
-
Meanwhile, cook pasta as directed.
-
In a small skillet on medium, add seeds and toast for 5-6 minutes, stirring occasionally. Transfer to a plate and set aside.
-
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.
-
Drain pasta and toss with pesto, remaining zucchini and tomatoes. Sprinkle with remaining 2 tbsp. seeds.