250 g Tempestina
250 g young peas
100 g lean bacon
1 small onion
1 celery stick
1 sprig parsley
1 l low
calorie beef stock
oil
salt
pepper
grated Parmesan or Emmental cheese

Cut the onion, celery and bacon into pieces and saute them in a casserole. When the onion starts to brown, add the peas. Season with salt and pepper. Add the hot stock and the chopped parsley. Cook over a moderate heat for 15 minutes. Boil the pasta in a separate pan in plenty of salted water as indicated on the packet. Drain it and pour into the casserole, letting it bubble for a couple of minutes. Serve in a soup tureen with grated cheese on the side.