Creamy Vegan Zucchini Pesto Pasta

Scaled for 4 portions · 7 steps

680 g(680g zucchini or summer squash ((about 4 small-medium))2.5–3 tbspextra virgin olive oil, (plus more for finishing)—Kosher salt to taste7garlic cloves, (divided)0.25 tspred pepper flakes, (optional)340 g(340g) pasta of choice ((use gluten-free pasta as needed))0.33 cup(45g) pine nuts or pistachios1/2medium or large lemon, (zested)1 cup(16g) fresh basil leaves, (divided)0.5 cup(80-100g) cherry tomatoes or grape tomatoes, ( sliced in half or quarters)1can (15-ounce/425g) chickpeas, (drained and rinsed)

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