Making the Pasta:

1.  Boil water in a kettle.  Transfer the boiling water to a deep-bottomed pot and season with 1 tbsp. salt.  Turn the heat upto med., toss 8 oz. pasta shells into the pot and cook as per the package instructions, except turn off the stove 2 mins. before the prescribed time.
2. Strain in a colander and reserve 3/4-1 cup pasta water.

Making the Pesto:

1. Heat 1/2 tbsp. oil in a pan. Roast garlic for 1-2 mins.  Set aside.
2. Blend all the ingredients under “Making the Pesto” to a fine puree: 1 cup grated zucchini + 1 cup fresh basil + 1 cup boiled edamame + 1 cup olive oil + 1/2 cup roasted sunflower seeds +2 tbsp. roasted garlic + 3/4 tsp. salt + 1/2 tsp. pepper.

Pairing Pasta With Pesto:

1. 2 mins. before the pasta is done, scoop 3/4-1 cup pasta water into a pan.  Add the pesto, turn the heat upto med. and cook (you can use the same pan in which you roasted the garlic).
2. As soon as the pasta is done, toss it into the pan with the pesto and mix.  Turn the heat upto high and cook for 2-3 mins.  Taste and adjust seasoning.
3. Turn off the stove.  If using red pepper flakes, sprinkle on top of pasta and serve.