Preheat your oven to 425°F (220°C). Slice the zucchinis into even rounds about 1/4-inch thick. Toss them with 2 tablespoons of olive oil, a pinch of salt, and freshly ground black pepper. Spread the slices out on a baking sheet in a single layer. Roast for 15 to 20 minutes, flipping halfway through, until they’re golden brown and tender with slightly crispy edges. Remove from the oven and set aside.
While the zucchini roasts, bring a large pot of salted water to a boil. Add the farfalle and cook according to package instructions until al dente, usually around 10-12 minutes. Reserve about 1/4 cup of pasta water, then drain the pasta and return it to the pot or a large mixing bowl.
In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and minced garlic. Pulse a few times to chop the ingredients. With the processor running, slowly drizzle in the 1/4 cup of extra-virgin olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste. If the pesto is too thick, add a splash of the reserved pasta water to loosen it.
Add the roasted zucchini to the cooked pasta. Pour the basil pesto over the top, and gently toss everything together until the pasta is evenly coated. Use tongs or a wooden spoon to mix carefully, ensuring the zucchini slices stay intact. If needed, add a little more pasta water to help the sauce cling to the noodles.
Divide the Roasted Zucchini Basil Pesto Farfalle among plates or bowls. For extra flair, sprinkle with additional grated Parmesan and a few fresh basil leaves. Serve and enjoy.
