- 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
Cook the pasta with salt, reserving ~1/2 cup of pasta water.
In a pan, toast the sunflower seeds on medium heat for a few minutes, stirring regularly, until slightly golden, then set aside.
Add the oil to the pan, then stir in the zucchini. Cook for a few minutes on medium heat, then reduce.
When the pasta is about to be done, stir in the cherry tomatoes and cook for 2-3 minutes.
Mix in the pesto, sunflower seeds, and thin the sauce with some pasta water.
Add in the pasta, thinning with more pasta water as required.