Quick and easy pasta with arugula and Romano cheese

Last weekend found us driving from NJ to MA and back in a day and then headed to Albany overnight on Sunday, so Saturday was all about getting things done. (And having time to go shopping with mom for baby clothes! Priorities!!!) So dinner needed to be quick, but yummy...

And who doesn't love a fast, easy, side dish that's packed with flavor and pairs well with just about any main course? This pasta dish takes no time to make and it goes great with steak, chicken, fish, pork or serve it on its own. I love having leftovers for lunch. With a measly 5 ingredients, this is great if you have unexpected guests or find yourself without a plan for dinner like I did on Saturday. I had decided on steaks (with Little Italy relish) and needed a side. This dish popped to mind and my husband almost jumped for joy when I mentioned it. Done and done.

Quick and easy Pasta with Arugula and Romano Cheese
recipe adapted from Everyday Pasta by Giada DiLaurentiis

1/2 pound dried pasta, ant shape will work, but I like Mafalde, long wide ribbons with curly edges
2 Tbsp. Unsalted butter
3/4 cup fresh grrated Pecorino Romano
About 2 cups baby arugula, washed and dried
Freshly ground black pepper, to taste
Extra romano or Parmesan cheese to garnish (optional)

Bring a large pot of water to a boil. Cook pasta according to package directions. Drain pasta, reserving the cooking liquid.

Cut the butter into small pieces and toss with the hot pasta to coat. Gradually toss in all of the cheese. Mix in the arugula and about 1/2-1 cup of the hot cooking liquid. Add black pepper to taste. The arugula with wilt slightly from the hot pasta and water. Serve immediately, garmished with extra cheese, if desired.

Serves 4 as a side dish or two as a main course. Can easily be doubled!

Lobster salad with avocado, pesto and tomato vinaigrette

Lobster is one of those foods that makes any day feel like a special occasion. We're lucky enough to live in an area where we can get Maine lobsters any time of year, often for less per pound than the cost of deli meat. Usually I simply steam them and serve with drawn butter and corn on the cob. But I found a recipe for a lobster salad with Avocado, pesto and tomato vinaigrette and it's simply divine. Big fresh flavors from tomatoes, pesto and sherry vinegar combine with creamy avocado and succulent lobster for a first course that will impress any guests.

Make the pesto mayonnaise and tomato vinaigrette a day ahead to save time. The leftover pesto mayo makes great chicken salad - just toss a few spoonfuls with some rotisserie chicken and pile into pitas or on your favorite bread with sliced tomato, baby arugula and some shaved parmesan cheese.

Lobster Salad, Avocado, Tomato Vinaigrette
adapted from The BLT Cookbook by Laurent Tourondel

Tomato Vinaigrette
3 Tbsp. Extra Virgin olive oil
1/4 medium onion, diced
3 tomatoes, chopped, plus 1/4 cup diced
1 sprig fresh thyme
2 tsp. sugar
2 tsp. sherry vinegar
1/4 tsp. Tabasco sauce
Fine sea salt and freshly ground black pepper

Pesto Mayonnaise
1 egg
1 Tbsp. Dijon mustard
1 Tbsp. red wine vinegar
1/2 cup grapeseed oil
3 cups fresh basil leaves
1/2 cup freshly grated Parmigiano-Reggiano
4 garlic cloves
1/4 cup extra-virgin olive oil

Salad
2 Hass avocados, cut into 1/2 inch dice
2 large tomatoes, cut into 1/2 inch dice
1/2 small red onion, very thinly sliced
2 Tbsp. sherry vinegar
2 Tbsp. extra-virgin olive oil
2 lobsters, cooked and cooled, meat removed from the shells
1 cup baby arugula leaves

To make the tomato vinaigrette
In a medium saucepan, heat 3 Tbsp. extra-virgin olive oil over medium-high heat. Add the onion and saute until translucent, about 4 minutes. Add the chopped and diced tomatoes, thyme and sugar. Stir, cover and cook until tomatoes begin to soften. Remove from heat, discard stem from thyme sprig, and transfer the mixture to the bowl of a food processor. Process until well blended.

Strain the mixture through a fine-mesh strainer set over a bowl. Discard the solids. Add the vinegar and Tabasco. Season to taste with salt and pepper. Cover and refrigerate at least 3 hours. This can be made a day or two ahead.



To make the pesto mayonnaise
Place the egg in a small saucepan with water to cover. Bring to a boil . Turn off the heat; cover and let stand for 2 minutes.

Scoop out the egg into a blender. Add the mustard and red wine vinegar. With the motor running, slowly add the grapeseed oil in a thin stream. Blend until creamy and smooth. Transfer to a bowl.

Put the basil, cheese and garlic into the blender (you don't have to clean it in between). With the motor running, add 1/4 cup of olive oil in a thin stream. Blend until thick and smooth.

Scrape the pesto into the bowl with the egg mixture and stir to combine. If making ahead, cover and refrigerate. Remove from refrigerator and stir well about 15 minutes before using.



Make the salad
In a bowl, toss the avocados, tomatoes, onion, vinegar, olive oil and salt and pepper. Arrange the salad on 4 dinner plates. Top with some of the arugula. Arrange the lobster on top of the arugula. Spoon the tomato vinaigrette around the salad and the use a small spoon to drop pesto around the outside.

Serve immediately. Serves 4.