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To make the pesto, blitz the garlic cloves in a small food processor, add the rocket, in batches, and process until finely chopped.
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Add tahini and parmesan and pulse to combine.
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Place pesto into a small bowl and mix through olive oil.
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Heat a grill pan over high heat, coat zucchini and asparagus in olive oil, season with salt and pepper and grill until tender.
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Meanwhile, in a pot of boiling salted water, cook pasta as per packet directions, reserving a little pasta cooking water.
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Return the cooked pasta to the warm saucepan (not over heat), add pesto and toss through, adding a little pasta water to loosen the sauce if necessary.
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To finish garnish pasta with mixed seeds alongside a serve of vegetables.
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Serve and enjoy with family and friends!
