In a food processor, add cilantro + garlic + roasted sunflower seeds + nutritional yeast + salt + pepper + lemon juice.
Process until the mixture turns grainy. Gradually add olive oil and continue processing until it starts to turn smooth. Set aside.
Set a saucepan over high heat. Add 4 cups water + salt. Once it's hot, add pasta and cook for 12-15 minutes over medium heat (refer cooking time in the package of your pasta). Drain and set aside. Save 1/4 cup pasta water.
Set a saute pan over medium heat. Add 1/2 tablespoon olive oil. Once it's hot, add whole cherry tomatoes and saute until the skins start to wilt (about 1-2 minutes).
Turn down the heat to low. Add cooked pasta + cilantro pesto + 1/4 cup pasta water. Mix well.