Dice the bacon finely.
In a bowl, combine the garlic, basil leaves, grated Parmesan cheese, olive oil and pepper. Mix the ingredients well.
Cook spaghetti in salted water, drain and save 1 cup of the water for later use.
Fry the diced bacon in a small quantity of oil in a large sauce-pan, add the peas and Vegeta Gourmet Stock Powder.
Braise adding a little water from time to time until the peas become tender, then add lemon juice.
Add the cooked drained spaghetti to the prepared peas as well as the basil mixture.
Mix well over mild heat, while adding the water which you saved earlier. Add cream and chopped parsley.
Serve warm as a starter or main meal.
You can add richness to this dish by using a small quantity of the water that you cooked spaghetti in – for the sauce.
Remove spaghetti from the boiling water a few minutes earlier – it will cook some more when you mix it with peas and basil mixture.