Step 1

Preheat the oven to 450 degrees F.

Step 2

On a rimmed baking sheet combine the tomatoes, zucchini, basilsprigs, garlic, olive oil, salt and chili paste. Toss well to coat evenly.Roast the vegetables for until soft and beginning to brown, about 30 minutes,stirring halfway through. Set aside to cool. Remove and discard the basilsprigs and whole garlic.

Step 3

For the pesto, in the bowl of a food processor combine the basil,parsley, pine nuts and garlic. Puree until roughly chopped. With the motorrunning drizzle in the olive and salt. Pour the pesto into a bowl and stir inthe parmesan cheese.

Step 4

To the pesto add the cooked and cooled pasta and the cooledvegetables. Stir to evenly coat the pasta in the pesto. Add 1/4 cup of pastawater thin the dressing if needed. Stir in the crumbled feta and serve.

Step 5

*Cook’s note: Cook the pasta 2 minutes less than suggested on thepackage directions, about 9 minutes. Reserve 1/4 cup of the pasta water, thenstrain the pasta and spread it on a rimmed baking sheet to cool to roomtemperature. Do not rinse the pasta.