Farfalle recipe with Pesto Rosso and zucchini

Today's recipe, some Farfalle with Pesto Rosso and zucchini, is a simple recipe but full of flavor that you will undoubtedly be encouraged to try soon. The good thing about this recipe is that it is a different and less frequent way of eating pasta and so we vary a little.

In addition, as to prepare it we will use the Farfalle Barilla and the Pesto Rosso Barilla Sauce, we will hardly have to work to get a healthy and delicious recipe with which to surprise the family at lunchtime.

Ingredients for 2 people

  • 160 g of Farfalle Barilla, 1 can of Pesto Rosso Barilla Sauce, 1 zucchini, olive oil and salt

How to make farfalle with pesto rosso and zucchini

While we prepare the sauce, we cook the pasta in a saucepan with plenty of water and 7 g of salt per liter, letting the Farfalle Barilla cook for 9 minutes removing them one minute before the time indicated on the package.

Meanwhile, we cut the zucchini into thin slices and lightly brown them in a pan with a little olive oil and reserve them. Heat the Pesto Rosso Barilla Sauce in a large pan and add the Freshly drained Farilla Barilla.

Mix the pasta with the sauce, adding half a bowl of the pasta cooking water to make it more fluid. The flavor of the sauce, made with tomato, ricotta and balsamic vinegar from Modena, permeates the Farfalle that they complete the minute of cooking that they lacked inside the sauce.

Finally, we added the golden zucchini slices that we had reserved and skip all the ingredients so that they mix well. Optionally we can add pieces of fresh mozzarella if we want a creamier dish.

Processing time | 12 minutes
Difficulty | Very easy


This Farfalle recipe with Pesto Rosso and zucchini It brings together two things that everyone likes: simplicity in its preparation and the intensity of the simple and traditional flavors of Italy, so it will certainly be a success at home. To accompany this dish, you can serve scallops as a main course.

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