Preheat oven to 425ºF and place a large pot of water over high heat to bring to a boil. Salt water and cook pasta to al dente. Heads up: you will need a cup of starchy cooking water just before draining.
Scatter the tomatoes and zucchini onto a baking sheet and drizzle them with about 2 tablespoons EVOO and some salt and pepper. Toss them in the oven and roast until the tomatoes have burst and the zucchini is tender, about 20 minutes.
Meanwhile to a food processor add the celery, parsley, cilantro, almonds, zest and juice of lie and garlic. Turn on food processor and stream in EVOO, about 1/4 to 1/3 of a cup. A splash of water or vegetable stock can help the pesto move in the processor.