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Roasted Tomatoes and Zucchini Pesto Linguine
Grilled zucchini and garlic are puréed with toasted sunflower seeds, fresh basil and Parmesan to make a rich, mellow pesto. If storing pesto in the fridge, top the sauce with a thin layer of olive oil to preserve its bright-green color.
Roasted Tomatoes and Zucchini Pesto Linguine
Course Main Dish
Cuisine Italian, Vegetarian
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian, Vegetarian
Cook Time 20 minutes
Servings
Ingredients
Roasted Tomatoes and Zucchini Pesto Linguine
Instructions
  1. 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. 2. Meanwhile, cook pasta according to package directions.
  3. 3. Toast sunflower seeds in skillet 5 to 6 minutes over medium heat. Transfer to plate, and set aside.
  4. 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. 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. 6. Drain pasta, and toss with pesto, remaining zucchini, and tomatoes. Sprinkle with remaining sunflower seeds.
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