Ingredients

• 100g pasta
• 1 tbsp sunflower seeds
• 1 tbsp oil
• 1 small zucchinis, chopped in cubes
• 5-6 cherry tomatoes, halved
• 2 tbsp pesto, adjust to taste

Directions

1. Cook the pasta with salt, reserving ~1/2 cup of pasta water.

2. In a pan, toast the sunflower seeds on medium heat for a few minutes, stirring regularly, until slightly golden, then set aside.

3. Add the oil to the pan, then stir in the zucchini. Cook for a few minutes on medium heat, then reduce.

4. When the pasta is about to be done, stir in the cherry tomatoes and cook for 2-3 minutes.

5. Mix in the pesto, sunflower seeds, and thin the sauce with some pasta water.

6. Add in the pasta, thinning with more pasta water as required.