Linguine with Grill-Roasted Tomatoes and Zucchini Pesto

By Joelene

Ingredients

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

Preparation

Step 1

Preheat grill or grill pan to medium-high heat. Place garlic cloves on square of foil, drizzle with 1/8 tsp. oil, and wrap into flat package. Grill 20 minutes. Open packet to cool slightly.

2. Meanwhile, cook pasta according to package directions.

3. Toast sunflower seeds in skillet 5 to 6 minutes over medium heat. Transfer to plate, and set aside.

4. Thread tomatoes onto skewers. Brush tomatoes and zucchini with 2 Tbs. oil, and grill 6 minutes, or until tomatoes begin to shrink and zucchini is tender.

5. Transfer garlic, basil, and 2 Tbs. toasted sunflower seeds to food processor, and blend until finely ground. Add 1 cup grilled zucchini, remaining 11/2 Tbs. oil, and Parmesan; blend until smooth.

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