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Ingredients

• ✓ vegetable bouillon granules
• vermicelli pasta
• lemon
• heavy cream
• salt
• black pepper
• egg yolk
• basil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 4 minutes.
2. 2 Meanwhile, wash lemon under hot water and dry. Use a microplane to grate off the zest of half the lemon. Juice the entire lemon.
3. 3 Heat cream over low heat in a pot until hot, about 3 minutes. Stir in lemon zest. Add lemon juice, a little at a time, while stirring constantly. Season with vegetable bouillon granules, salt, and pepper and remove from heat. Allow to cool slightly.
4. 4 Mix egg yolks with 2 tablespoons hot lemon cream and stir until well combined. Return sauce to the stove and stir in egg yolk mixture. Heat but do not allow to boil otherwise the egg will set. Mix in basil.
5. 5 Drain verimicelli and add to sauce. Mix, and serve.

By barbara

Ingredients

• ✓ vegetable bouillon granules
• penne
• pasta
• olive oil
• ground beef
• pineapple chunk
• leek
• curry powder
• salt
• black pepper
• ketchup
• tomato paste
• heavy cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, heat oil in a large skillet. Add ground beef and cook, stirring, until browned, about 5 minutes. Add drained pineapple chunks and leek and cook over medium-high heat for about 5 minutes. Pour in about 1/2 of the pineapple juice. Season with curry powder, bouillon, salt, and pepper.
3. 3 Stir in ketchup and tomato paste until well combined. Cover and simmer over low heat, 5 to 8 minutes. If sauce seems dry, add more pineapple juice.
4. 4 Pour in cream and mix to combine. Cook for 2 more minutes.
5. 5 Drain pasta and add to the skillet with the sauce. Mix well and serve.

By barbara