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Pasta with Basil Leaves

  • 29/11/2004
  • Easy
  • 4
  • 30 min

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
  • salt
  • pepper
  • 1 tablespoon lemon juice
  • 200 ml thickened cream
  • 2 tablespoons parsley leaves, chopped
  • 1 teaspoon Vegeta Gourmet Stock Powder


  1. 1.
    Dice the bacon finely.
  2. 2.
    In a bowl, combine the garlic, basil leaves, grated Parmesan cheese, olive oil and pepper. Mix the ingredients well.
  3. 3.
    Cook spaghetti in salted water, drain and save 1 cup of the water for later use.
  4. 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. 5.
    Braise adding a little water from time to time until the peas become tender, then add lemon juice.
  6. 6.
    Add the cooked drained spaghetti to the prepared peas as well as the basil mixture.
  7. 7.
    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.

Little secret

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

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 465 / 1.944 - -
Fat g 31,22 - -
Carbohydrates g 37,48 - -
Dietary fibre g 7,35 - -
Protein g 11,97 - -
Sodium g 3,28 0 0
Vitamin A μg 978,05 24 20
Vitamin D μg 18,99 9 9
Vitamin C mg 24,54 33 27
Niacin mg 4,26 30 21
Potassium mg 284,60 8 8
Calcium mg 159,65 16 16
Phosphorous mg 231,88 29 29

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)