Anchor Culinary Cream is great here and helps to keep the veggies lovely, bright and fresh

Serves 4 as a main course.
Prep 15 mins. Cook 5-10 mins.

Ingredients

• 8 baby carrots, halved lengthways
• 2 small/medium zucchini, sliced
• 200g asparagus or beans, chopped in 4
• 100g snow peas
• 1 cup peas
• 2 tablespoons olive oil
• Quarter cup chopped parsley
• 2 cloves garlic, crushed
• 3 medium tomatoes, chopped
• 350g long pasta such as parpadelle, linguine or
  spaghetti
• 200mls Anchor Culinary Cream
• 2 tablespoons micro basil or basil torn, plus some
  to garnish
• Mainland Shaved Parmesan and cracked pepper to
  serve
   

Instructions 

1. Bring a large pot of water to the boil.
2. Add the carrots, zucchini and asparagus and cook for 3
   minutes then add the snow peas and peas for the final minute.
   Drain, refresh with cold water and set aside.
3. Bring another large pot of water to the boil and salt well.
4. Heat the oil in a saucepan over a medium heat, add the parsley
   and garlic and cook for one minute.
5. Stir in the tomatoes and season with salt and cook for 5 minutes
   then stir in the cream and vegetables and heat through.
6. Meanwhile, cook the pasta to al dente. Drain and add back to the
   pot with the tomato cream sauce and basil and toss to combine.
   Serve with parmesan cheese and basil to garnish.