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 a dressing.

Which type of pasta works best for this recipe?

Farfalle is a great choice because the creamy sauce sticks well in its folds. You can easily replace it with penne, fusilli, or rigatoni.

How do you stop cooked zucchini from getting soggy?

Cut the zucchini into equal pieces and cook them over medium-high to high heat in a well-heated pan. Make sure the pan isn't too full, so the pieces sear instead of cooking in their own liquid. By briefly cooking them with red onion and fresh thyme, they keep their bite and their flavor.

Pasta with bell pepper pesto

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20min

Looking for a weeknight dish that's ready super fast? This pasta with red pepper pesto and zucchini is the perfect solution for busy days! In just 20 minutes, you can put a colorful, healthy, and vegetarian pasta dish on the table.

Instead of the traditional green pesto, we make a creamy red pesto from grilled red pepper and sunflower seeds. Mixed with farfalle, briefly cooked zucchini, fresh thyme, and a generous amount of grated Parmesan, this is pure pleasure. Fast, simple, and full of flavor!

Looking for a weeknight dish that's ready super fast? This pasta with red pepper pesto and zucchini is the perfect solution for busy days! In just 20 minutes, you can put a colorful, healthy, and ...

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 blend for hot preparations
400 grams farfalle
50 grams grated Parmesan cheese

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

2 zucchini(s)
1 red onion(s)
1 tablespoon(s) Bruschetta Rosso herbs
Vandemoortele® oil blend for hot preparations
400 grams farfalle
50 grams grated Parmesan cheese

1 clove(s) garlic
5 sprig(s) thyme
5 sprig(s) basil
1 tablespoon(s) Bruschetta Rosso herbs
450 grams grilled peppers
4 tablespoon(s) sunflower seeds
Vandemoortele® oil blend for cold preparations

Preparation method

How do you make this?

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Bring a large pot of salted water to a boil for the farfalle.

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.

Cut the zucchinis into pieces and add them to the pan.

Remove the leaves from the thyme sprigs and add them to the pan.

Sauté the zucchini, red onion, and thyme for 7 to 8 minutes over medium heat with the lid on the pan. Stir regularly.

Season the ingredients with 1 tablespoon of Bruschetta Rosso herbs and a generous pinch of pepper and salt.

Cook the farfalle al dente according to the instructions on the package.

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.

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.