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Characteristic aromatic herbs play a very signicifant role in Mediterranean cousine, and basil leaves are the final touch to the following dish. The meal is enriched by adding olive oil, grated cheese and garlic.Pestle of pesto in Italian is made in various different ways – most often it is used with pasta.


400 g spaghetti pasta
200 g peas (fresh, frozen or from tin)
20 g bacon, diced
4 tablespoons olive oil
2 cloves garlic, crushed
2 tablespoons chopped basil leaves
3 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
200 ml thickened cream
2 tablespoons parsley leaves, chopped
1 teaspoon Vegeta Gourmet Stock Powder

Preparation For this recipe you only need imagination!

Simple 4 Persons30 min

  • 1 Dice the bacon finely.
  • 2 In a bowl, combine the garlic, basil leaves, grated Parmesan cheese, olive oil and pepper. Mix the ingredients well.
  • 3 Cook spaghetti in salted water, drain and save 1 cup of the water for later use.
  • 4 Fry the diced bacon in a small quantity of oil in a large sauce-pan, add the peas and Vegeta Gourmet Stock Powder.
  • 5 Braise adding a little water from time to time until the peas become tender, then add lemon juice.
  • 6 Add the cooked drained spaghetti to the prepared peas as well as the basil mixture.
  • 7 Mix well over mild heat, while adding the water which you saved earlier. Add cream and chopped parsley.


You can add richness to this dish by using a small quantity of the water that you cooked spaghetti in – for the sauce.


Serve warm as a starter or main meal.

Little secrets

Remove spaghetti from the boiling water a few minutes earlier – it will cook some more when you mix it with peas and basil mixture.

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