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.