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Categories:Viewed: 69 - Published at: 5 years ago
Ingredients
- 6 large cloves garlic, peeled
- 3 1/2 Tbs. plus 18 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
Method
- 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.
- Meanwhile, cook pasta according to package directions.
- Toast sunflower seeds in skillet 5 to 6 minutes over medium heat.
- Transfer to plate, and set aside.
- 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.
- 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.
- Drain pasta, and toss with pesto, remaining zucchini, and tomatoes.
- Sprinkle with remaining sunflower seeds.
