Summer is almost officially here, and I am one very happy lady. There are so many reasons why we love summertime, and now that I finally have a house on the beach, I literally count the days to the nice weather when we can have family and friends over. We enjoy having the company, and it is just a special time when we can enjoy an easy, laid-back life.

Though you know I love to cook, I tend to put the beautiful summer days to other pursuits. We barbecue simple things or order in so that we can all relax a little more. I usually cook for my blog when I am at my home in New Jersey because I have all the things I need there. I have fully stocked my beach home with all the equipment I need to cook, but I never seem to have the time. I’m not sure what I’m doing with that time, but I’m definitely not cooking.

Summer for me is not about cooking. It is more about being outside as much as I can. There are so many reasons I love summer, and here are just a few.

I love the beach and I love the sun. You have to be careful about sunbathing, especially at the beach, so we often go in the afternoon. I love that I get to lay around for a couple of hours in the sand. I am not good at doing nothing… except when I’m at the beach. I bring books and magazines to help pass the time, but I find that I am happy just to look out at the water and hear the sounds of the ocean. Though I love the ocean, I do not go in the water. I know some of you may think that is crazy, but I don’t like swimming with things that live in the water. I am very content to stand at the edge and let the water run up my feet, but that’s it. I wait till I get home and jump in the pool.

Thunderstorms are one of my favorite things about the summer.  As a child I remember I used to be petrified when it stormed, but as an adult, I enjoy the sounds of the rain, and the smell of the grass after the rain stops. Of course, I also know my garden is getting the best water there is, and the rain always helps them grow large and bountiful.

Ice cream. What a joy!  I never eat it during the cold winter months. Sure, it’s available all year round, but having some in the summer makes it so much more enjoyable. Nothing better than cold ice cream on a hot summer day!

The produce is just incredible. Oh, the taste of home-grown corn, greens, and berries. I usually go to the farm stands to stock up on fresh organic produce from local farmers.  Whether I’m going to cook it or eat it raw, I love to eat good food and support small businesses.

The longer days. I, like many of you, are more productive during the daytime, and love that it is lighter for so many more hours.  It’s so nice to take an evening walk in the sun, and come home to a twilight dinner.

People seem so much happier when summer rolls around. It is the season that is completely devoted to leisure and wonderful times with the ones you love. My happiest summer days are when my great-nephew and niece are with me. I love to hear their squeals of joy, watch them build sand castles, and help them find beautiful rocks and seashells. 

Oh boy, life is good in the summer.

This is one very light dish that is perfect for any summer day, without taking up too much time in the kitchen. The arugula combines deliciously with the pasta, and the butter gives it a smooth, creamy texture. The two cheeses are the stars of this dish, adding additional creaminess and wonderful flavor. The basil is the perfect herb for this treat, giving it nice, savory goodness. I added some garlic for some added flavor. Do not forget the lemon zest, it adds lip-puckering tang that completes this delectable pasta, perfect for the whole family.

This recipe is courtesy of Half-Baked Harvest, and will serve 6 people who will surely enjoy this meal in the long summer evening.

Ingredients for Cacio e Pepe with Arugula and Lemon:

1 pound bucatini pasta
4 tablespoons salted butter
2 garlic cloves, chopped
1 1/2 teaspoons freshly ground black pepper
1 cup freshly grated parmesan cheese
1/2 cup fresh grated pecorino cheese
Couple handfuls baby arugula
fresh basil and lemon zest, for serving

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.

Just before draining, reserve 3/4 cup of the pasta cooking water.

Drain.

Melt 2 tablespoons butter in a large skillet over medium heat.

Add the pepper and garlic and cook 30 second to 1 minute, until toasted.

 

Add the reserved pasta water and bring to a simmer over medium heat.

 Add the pasta and remaining butter.

Reduce the heat to low and add the parmesan and pecorino, tossing until melted.

Remove from the heat, add the arugula, toss until the greens are wilted and the sauce coats the pasta, adding in more pasta water if needed to thin the sauce.

Transfer to a bowl and serve topped with fresh basil and lemon zest.

 It’s that simple!