Stack the basil leaves on top of each other and slice into thin strips. Add the red onion, parsley, garlic, lemon zest and olive oil. Stir to combine and set aside.

Finely chop the almonds using a knife or food processor. They need to be finely chopped but not ground.

Heat the olive oil in a pan over medium high heat. When it is hot, almost to smoking and then add the panko to the pan. Cook panko, stirring constantly so they turn evenly browned but don’t burn. When just about ready add the almonds, garlic salt and parsley, stir to combine. Remove from heat and set aside uncovered until ready to serve.

Heat a large pot of salted water over medium high heat. When water boils, add the pasta and cook until pasta is al dente.

While the pasta is cooking, heat the olive oil over medium heat. Add the zucchini and carrots, cooking 5-8 minutes or until slightly softened. Add the peas and white beans and cook just until heated.

When the pasta is ready, drain in a colander and reserve about a cup of pasta cooking water.

Combine the pasta, cooked vegetables and sauce in a dish, add ¼ cup of the reserved pasta liquid to add some moisture into the dish, add more if desired. Toss to combine. Sprinkle with the breadcrumb topping and serve.