Yield: 4 main course servings


    • 1 8oz container ZARA’S Alfredo sauce
    • 100g ZARA’S fresh Basil Pesto
    • 1 500g package of Garganelli pasta (You can also substitute with Penne Rigate or Casarecce pasta.)
    • 3 slices (salami thickness) Prosciutto di Parma cut into short ribbons,
    • 1 cup frozen peas thawed,
    • 1 small sweet onion
    • 1 tbsp. extra virgin olive oil
    • Italian flat leaf parlsey
    • Parmigiano Reggiano to taste, coarsely grated,
    • Sea salt for seasoning your pasta water.

INGREDIENT NOTE: Prosciutto di Parma and Parmigiano Reggiano are both produced in the Italian region of Emilia-Romagna and have complimentary flavour characteristic making them an ideal pairing.


1. Take your peas out of the freezer to thaw.

2. Remove Zara’s Creamy Pesto sauce and fresh basil pesto from the fridge and set aside.

3. Dice the onion and cut the Prosciutto into short ribbons.

4. Finely chop a generous handfull of parsley leaves and set aside for garnish.

5. Put your pasta water on to boil. Just before the water arrives at a full boil generously season it with sea salt.

6. When the water reaches a full boil add the pasta.

7. Pour extra virgin olive oil into a large 12″ skillet or sauté pan and bring to a medium heat.

8. Add onions, sauté until translucent.

9. Add peas and Prosciutto di Parma to onions and sauté about 1 minute.

10. Add Zara’s Creamy Pesto sauce and fresh basil pesto to pan, turn down heat to a low temperature.

11. When your pasta is cooked transfer it to the skillet using a large slotted spoon or a spider.

12. To amalgamate the pasta and sauce add ¼ cup of your well seasoned pasta water to the skillet and stir.

13. Transfer to a serving dish, grate Parmigiano Reggiano parmesan overtop and garnish with chopped fresh parsley.

Tips & Tricks

  • Mise en Place this is a French phrase which means “to put in place” referring to the organization and placement of the ingredients required to make the dish. Review the recipe, gather all the necessary ingredients and equipment, measure and chop ingredients. No matter how simple or complex the dish this will save you from the mad scramble to find a ingredient or dish and will allow you to enjoy the process of cooking.
  • Generously season your pasta water. It’s always better to generously season your pasta water rather than the dish itself.
  • Buy your parmesan in a block and grate it yourself. You can grate it to whatever coarseness you like and it will keep a fresher flavour longer.