Pasta with bell pepper pesto and zucchini

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 thin rings. Heat a splash of oil blend for hot preparations in a pan and sauté the red onion for about 3 to 4 minutes. 3. Cut the zucchinis 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 al dente according to the instructions on the package.

Then make the pesto:

1. Place the grilled peppers and sunflower seeds together with a clove of garlic in a bowl. Then add 6 tablespoons of oil blend 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. 3. Stir the bell pepper pesto into the farfalle. Divide the pasta onto the plates and add the zucchini. Serve with some grated Parmesan cheese and fresh basil.