Blanch the zucchini in boiling water for a few seconds and let it cool. Gently soften the slices of capsicum in a fry pan and a little oil. Set to one side.
Cook the Chickpea Casarecce in boiling salted water for 7 minutes, or until al dente. Put the Pesto Genovese in a small bowl and dilute with a few drops of the pasta water to liquefy the consistency.
Drain the pasta, mix it with the Pesto Genovese and add the vegetables. Mix well, until everything is evenly coated, then serve.
