prep time 15 minutes
cook time 10 minutes
calories 450 + wine
1 tablespoon olive oil
1/4 cup chopped parsley
2 cloves garlic, crushed
6 medium tomatoes, preferably acid free, chopped
350g long pasta such as parpadelle, linguine or spaghetti
1 cup canned cannellini or green flageolet beans, drained
300g baby carrots, peeled and halved cross and lengthways
300g asparagus or beans, cut in 3
1 cup peas
a handful of basil leaves to serve
Bring a large pot of water to the boil and salt well.
Heat the oil in a saucepan over a medium heat, add the parsley and garlic and cook for one minute.
Stir in the tomatoes and season with salt and cook for 2 minutes then add the carrots and cannellini or green flageolet beans and cook a further 3 minutes.
Stir in the cream and cook a further 4 minutes then season with salt and pepper to taste.
Meanwhile, cook the pasta for 2 minutes less than according to packet instructions, then add the asparagus or beans and cook for 1 minute and then add the peas for the final minute.
Drain and add back to the pot with the tomato sauce and toss to coat.
Serve scattered with torn basil leaves.