This is a great super quick midweek meal. It's better made with homemade pesto, but store bought is fine too. I store homemade pesto in the freezer by pouring it into ice cube trays. That way I have serving size portions of pesto on hand when I need it. Sometimes I stir through frozen spinach to add more nutrition into this.
Recipe by Nagi | RecipeTin Eats on November 6, 2014
Prep time: PT5M
Cook time: PT10M
Total time: PT15M
Rating
5 stars (9 reviews)
Ingredients
2/3 cup risoni
1 tbsp olive oil
2 1/2 tbsp basil pesto (, preferably homemade (see notes for recipe))
1 small onion ((brown, yellow or white), diced)
1 garlic clove (, crushed)
3 cups zucchini (, diced)
1 cup frozen peas (, preferably defrosted)
1/4 tsp salt
Black pepper
Parmesan cheese (, freshly grated)
Categories
Dinner
Pasta
Steps
Place about 8 cups of water in a large saucepan and bring to boil.
Add risoni and cook for 4 minutes, then add peas and cook for a further 1 minute. Note: The risoni will be slightly underdone at this point. It will finish cooking in the remaining steps.
Scoop out 1/2 cup of the water from the saucepan, then drain the risoni and set aside until ready to add to the pan.
Heat olive oil in a fry pan over medium high heat.
Add garlic and onion and sauté for 1 minute until starting to soften.
Add zucchini and sauté for a further 2 - 3 minutes until both the zucchini and onion are softened and the onion is starting to turn a light golden brown.
Add pesto, risoni, pasta water reserved in step 3, salt and pepper. Bring the water to a simmer and stir for 1 minute until the water is absorbed.
Serve immediately, garnished with freshly grated parmesan.
Nutitrion
Serving Size: 352 g
Calories: 484 kcal
Carbohydrates: 69.3 g
Protein: 16.1 g
Fat: 16.6 g
Saturated Fat: 2.8 g
Cholesterol: 5 mg
Sodium: 481 mg
Sugar: 11.3 g
Reviews
Ann on 2026-07-06 (5 stars): Yum. I used a couple of tbsp of cream at the end to more it ………….um, creamier :)
Kate on 2026-01-31 (5 stars): Thanks Nagi. I was looking for a meal that used up zucchini and this was quick to make and delicious. I used some homemade coriander and almond pesto i had in the freezer. Highly recommend people make this.
Shauna, NSW on 2025-05-02 (5 stars): This recipe is definitely underrated!! Had risoni for the first time ever and and absolutely loved it. It's a very quick vegetarian meal. I also used Woolworths Basil Pesto from the jar and used 6tbsp of pesto as I was making it for 3 servings. Definitely a winner!
Gabrielle on 2024-11-05 (5 stars): Delicious! I used sugar snap peas and young fresh peas because that's all I had. My super picky gran even finished her entire plate and complemented it.
I served it with a fresh salad and topped the pasta with some cut up chicken schnitzel.
Chris on 2024-09-01 (5 stars): This recipe was a winner. I replaced the risoni with Arborio rice for a gluten free option. My fussy teen devoured it. Thanks Nagi!
Bel on 2024-03-25 (5 stars): Flavours are amazing! I turned off the heat and then added a little cream at the end.
Christina on 2022-05-05 (5 stars): I have been making this for years as a desperate quick meal for the family when I only have 15mins. So I thought it high time I said thank you! I keep a jar of store bought pesto in the pantry ready, and always peas in the freezer. And with a quick fridge shake, a zucchini appears, or another veggie, or not. Always a winner even with one of my daughters who is so fussy she wont eat something if there is a speck of green on it. But will eat this! A satisfying fast meal, I do off by heart now. I highly recommend giving it a go so you have it up your sleeve and can adapt it as well!!!
Beth on 2020-04-05 (5 stars): So good! I made a rocket pesto following your pesto instructions which used up some limp leaves, and added half a green chilli and it was so refreshing and tasty! Thanks Nagi!
Maggie | Omnivore's Cookbook on 2014-11-09 (5 stars): Somehow I have the urge to add meat in it! Just kidding ;)
Although I eat meat everyday, almost every meal, I still enjoy a flavorful vegetarian dish. You're right, I never thought to mix pesto and risoni together and the idea sounds great! It's a good dish for a healthy and light dinner. Again, I might want to dice some chicken and add into it :)
