Spaghetti With Peas (Spaghetti Con Piselli)
|Bacon||1⁄4 Pound, chopped|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Stalk celery||1⁄2 , chopped|
|Chopped parsley||2 Tablespoon|
|Olive oil||65 Milliliter|
|Peas||1 1⁄2 Pound, shelled|
|Beef stock||125 Milliliter|
|Tomato||1 , peeled and chopped|
|Chopped basil/1 teaspoon ground basil||2 Tablespoon|
Mix together the bacon, onion, garlic, celery and parsley and saute in the olive oil for about five minutes.
Add peas and beef stock and cook, covered, until peas are tender.
Add tomatoes, basil and salt and pepper to taste.
Cook for five minutes.
Cook spaghetti in boiling salted water until just tender.
Stir in one tablespoon of butter or margarine.
Pour the vegetable sauce over the spaghetti and toss thoroughly.
Sprinkle with Parmesan cheese.