Can I make the bell pepper pesto in advance?

Yes, you can make the pesto up to 2 days in advance and store it in the refrigerator.

Can I serve pasta with bell pepper pesto and zucchini cold?

Yes, you can also serve this dish cold as a pasta salad. Let the pasta and zucchini cool down and add the bell pepper pesto as dressing.

Pasta with bell pepper pesto and zucchini

Name: Pasta with bell pepper pesto and zucchini
Cook time: 20 min
Total time: 20 min
Ingredients: For the pasta with zucchini:; 2 zucchini(s); 1 red onion(s); 1 tablespoon(s) Bruschetta Rosso herbs; Vandemoortele® oil mixture for hot preparations; 400 grams farfalle; 50 grams grated parmesan cheese; For the pesto:; 1 clove(s) garlic; 5 sprigs thyme; 5 sprigs basil; 1 tablespoon(s) Bruschetta Rosso herbs; 450 grams grilled peppers; 4 tablespoon(s) sunflower seeds; Vandemoortele® oil mixture for cold preparations

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20min

Looking for a healthy dish that is quick to prepare? Then this pasta with bell pepper pesto and zucchini will definitely be a hit!

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Ingredients

What do you need?

Quantity:

For the pasta with zucchini:
2 zucchini(s)
1 red onion(s)
1 tablespoon(s) Bruschetta Rosso herbs
Vandemoortele® oil mixture for hot preparations
400 grams farfalle
50 grams grated parmesan cheese

For the pesto:
1 clove(s) garlic
5 sprigs thyme
5 sprigs basil
1 tablespoon(s) Bruschetta Rosso herbs
450 grams grilled peppers
4 tablespoon(s) sunflower seeds
Vandemoortele® oil mixture for cold preparations

For the pasta with zucchini:
2 zucchini(s)
1 red onion(s)
1 tablespoon(s) Bruschetta Rosso herbs
Vandemoortele® oil mixture for hot preparations
400 grams farfalle
50 grams grated parmesan cheese

Preparation method

How do you make this?

First, sauté the zucchini and cook the pasta:

1. Bring a large pot of salted water to a boil for the farfalle. 2. Peel a red onion and slice it into fine rings. Heat a splash of oil mixture for hot preparations in a pan and sauté the red onion for about 3 to 4 minutes. 3. Cut the zucchini into pieces and add them to the pan. 4. Remove the leaves from the thyme sprigs and add them to the pan. 5. Sauté the zucchini, red onion, and thyme for 7 to 8 minutes over medium heat with the lid on the pan. Stir regularly. 6. Season the ingredients with 1 tablespoon of Bruschetta Rosso herbs and a generous pinch of pepper and salt. 7. Cook the farfalle until al dente according to the instructions on the package.

Then make the pesto:

1. Place the grilled peppers and sunflower seeds along with a clove of garlic in a bowl. Then add 6 tablespoons of oil mixture for cold preparations, a splash of cold water, and 1 tablespoon of Bruschetta Rosso herbs to the bowl. Season with pepper and salt. 2. Blend everything with an immersion blender until smooth pesto forms. 3. Stir the bell pepper pesto into the farfalle. Divide the pasta onto plates and add the zucchini. Serve with some grated Parmesan cheese and fresh basil.

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