Pasta with PaprikaPesto and Zucchini

First fry the zucchini and cook the pasta:

1. Bring a large pot of salted water to the boil for the farfalle. 2. Peel a red onion and cut it into fine rings. Heat a dash of oil mixing for warm preparations in a pan and fry the red onion for 3 to 4 minutes. 3. Cut the courgettes into pieces and scoop them into the pan. 4. Pull the leaves of the thyme sprigs and add them to the pan. 5. Bake the zucchini, the red onion and the thyme for 7 to 8 minutes over a medium heat with the lid on the pan. Stir regularly. 6. Season the ingredients with 1 tablespoon of bruschetta rosso spices and a large snuff pepper and salt. 7. Cook the Farfalle al dente according to the instructions on the package.

Then make the pesto:

1. Put the grilled peppers and the sunflower seeds together with a clove of look in a bowl. Then add 6 tablespoons of oil mixture for cold preparations, a dash of cold water and 1 tablespoon of bruschetta rosso herbs to the bowl. Season with salt and pepper. 2. Mix the whole with a hand blender until smooth. 3. Spoon the paprika pesto under the farfalle. Divide the pasta over the plates and add the zucchini. Serve with some grated Parmesan cheese and fresh basil.