Super Simple Sauce for Pasta

The other day I bought some artisan Lobster stuffed ravioli at an "organic" store.  They looked so perfect... big and puffy!   FULL of LOBSTER.

I got them home, boiled them in lemon and salted water till just done.  But what was I going to use as a sauce that didn't completely mask the perfection of lobster?  So I came up with this.

2 tbsp butter
1 tbsp olive oil
1 teaspoon prepared pesto
1 tbsp pasta water
1 tbsp fresh chopped parsley
Salt and Pepper


In a pan on medium heat, melt the butter in the oil.  Swirl in the pesto and let cook for about 30 seconds.  Splash in the pasta water and the chopped parsley.  Add the ravioli to the sauce and turn over a few times.  Slide onto a plate and top with some extra parsley and you will be amazed at how good this dresses these ravioli without masking their amazing flavor.

Perfect Summer Pasta Recipe

I was trying to come up with a light pasta recipe that would be good for the summer, after a little playing around, I came up with this!  All measurements are for one person, please double or quadruple depending on your family.

 1 C spinach egg noodles (any thick noodle is good)

1 t pesto (the good stuff)

1 t olive oil

1 T butter

1 T ricotta cheese

Save 2 tablespoons of the pasta cooking water

S&P to taste

Cook noodles according to package, drain well (but save 2 T pasta water) add rest of ingredients to warm noodles and toss until butter has completely melted, serve warm.  

*Serving Suggestion* maybe add some roasted tomatoes on the side for a more complete summer brunch/lunch.

Summer Ceviche

Ceviche has always scared me.  Eating raw fish with nothing but lemon on it cant be good right?  Well, I eat sushi (devour it is a better description) so why wouldn't I like ceviche?

Here is a recipe that I came up with while in the grocery store, it turned out so good, and even better the next day as I took some to work for lunch.

Ingredients
1 stalk celery finely chopped
1 avocado finely chopped
3 tomatoes seeded and finely chopped
1/2 of a red onion finely chopped
1 mango finely chopped
1 jalapeno chopped finely
4 limes
2 lemons
1 tbsp chopped parsley
1 tbsp chopped cilantro
1 lb scallops raw
1 tbsp olive oil
S & P to taste

First, we need to prep the scallops, if they are thick, slice them thinly, if they are small, leave them as is.  Put in a bowl with the zest of one of your limes and the juice from all of the limes.  Let this set in the fridge for about 30 minutes (while you prep your other ingredients)

Mix all other ingredients into a bowl except the lemons.  Once the scallops have turned white, they are ready, drain the juice off of the scallops and add them to your vegetables.  Add the juice of the lemons with salt and pepper to taste.  Let set in fridge for 10-20 minutes before serving.

Serving suggestion
Always serve cold, and I ate mine with regular Saltine crackers.  I also served mine in a martini glass with a wedge of lemon on the side.  So good, AND HEALTHY!

Let me know what you do differently when you make ceviche!

An alternative to coleslaw..... Carrot Salad

Every summer, coleslaw is a staple of the summer BBQ... But it gets old! Lets change it up a bit with my Carrot Salad that is to die for!

Ingredients:
2 cups shredded carrots
1/4 cup shredded cabbage
1/4 cup currants (or raisins)
1/3 cup chopped pineapple
1Tbsp jalepenos chopped finely
2 Tbsp shredded coconut
1/3 cup mayo
1 Tbsp vinegar
1 Tbsp sugar
S&P

In a large bowl combine vinegar, mayo, sugar, and S&P.... Once that is combined, add the rest of the ingredients, stir, and chill at least 1 hour before serving!

A new hit at your party or Summer BBQ!