Set oven to 250 °. Halve the peppers and place the pieces with the shell on top of a plate. Roast in the middle of the oven until the shell is slightly brownish, about 20 minutes. Cool in cold water, scale and remove the core housing.
Roast sunflower seeds in a dry frying pan. Mix the peppers, oil, sunflower kernels, parmesan and garlic into a smooth pesto. Taste with salt.
Cook the pasta as directed on the package. Grate the asparagus and cut into pieces. Fry in hot pan with olive oil, about 2 minutes.
Slice halloumi and fry in hot frying pan with oil. Pull a lap with the pepper grinder and top with grated parmesan.