SALMON AND PASTA

This is what we had for dinner the other day.

#1 came home from school during the week and this is what she asked for.

The salmon was seasoned with salt and lemon juice and then after I drizzled it with olive oil I baked it in the oven. While that was going on, I sauteed garlic, sun dried tomatoes and mushrooms in olive oil. After the mushrooms were done, I added white wine and the juice from one lemon and let it simmer a few minutes. I spooned this over the salmon when I served it.

This pasta is so simple and it is crazy good!

linguine

• 1/4 cup butter, room temperature
• 1 1/4 cups very finely grated Pecorino Romano
• 1 1/2 teaspoons freshly ground black pepper
• 1 cup coarsely chopped arugula

Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt

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