1. To make the pesto, blitz the garlic cloves in a small food processor, add the rocket, in batches, and process until finely chopped.
  2. Add tahini and parmesan and pulse to combine.
  3. Place pesto into a small bowl and mix through olive oil.
  4. Heat a grill pan over high heat, coat zucchini and asparagus in olive oil, season with salt and pepper and grill until tender.
  5. Meanwhile, in a pot of boiling salted water, cook pasta as per packet directions, reserving a little pasta cooking water.
  6. 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.
  7. To finish garnish pasta with mixed seeds alongside a serve of vegetables.
  8. Serve and enjoy with family and friends!