Buckwheat Fettuccine Primavera - San Remo

Ingredients

• San Remo Buckwheat Fettuccine 250g
• 2 tbsp olive oil
• 2 cloves garlic, crushed
• 1 bunch asparagus, blanched and sliced
• ¼ cup frozen peas, blanched
• 1 small zucchini, cut into batons, blanched
• 1/2 cup cream
• 1/4 cup grated Parmesan
• 1 tbsp unsalted butter
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 clove garlic, crushed
• ½ cup grape tomatoes, halved
• 1 tbsp small basil leaves
• ½ cup lightly toasted pine nuts