THE FIX: PESTO PASTA WITH SHRIMP AND ZUCCHINI

Ciao'd while watching my version of March Madness: Tennis at Indian Wells. 

RECIPE

PESTO PASTA WITH SHRIMP AND ZUCCHINI

The sweetness of the shrimp marries deliciously with the herbal pesto and zucchini in this freshly flavored dish. It’s pretty, too! Traditionally, Parmesan cheese does not gild seafood dishes but, what the heck, I like it. 

Serves 4

1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh chives
1 lb. medium shrimp, peeled and deveined
12 oz. bucatini or linguine pasta
1 tablespoon extra-virgin olive oil
2 zucchini, halved lengthwise and thinly sliced
1/8 teaspoon crushed red pepper
1/3 cup prepared pesto (or more to taste)
½ cup grated Parmesan cheese

In a small bowl, combine the lemon zest, lemon juice, chives, and shrimp; set aside.

Bring a large pot of water to a boil over high heat. Generously salt the boiling water and add the pasta. Cook, stirring occasionally, until just al dente (tender but firm to the bite), according to package directions. Drain, but don’t rinse, reserving about ½ cup of the cooking water.

Meanwhile, in a skillet over medium-high heat, warm the olive oil. Add the zucchini and cook, stirring occasionally, until the zucchini is almost crisp-tender, about 2 minutes. Add the shrimp, red pepper, and ¼ teaspoon salt. Cook, stirring frequently, until the shrimp turn pink, about 3 to 4 minutes more. Remove from the heat and stir in the pesto. 

Add the pasta to the pesto mixture and toss to combine. Use the reserved water to loosen the sauce, if needed. Serve immediately, passing the Parmesan cheese at the table.

THE FIX: CAST-IRON STEAK WITH PESTO MASHED POTATOES

Ciao'd with hot chocolate and whipped cream.

The secret to stovetop steaks? Dry them well, season generously with salt, and cook in a super-hot pan, preferably cast-iron. Turning the steaks frequently after an initial sear develops the deep brown crust that complements the juicy tenderness of the meat inside. Pesto Mashed Potatoes, enriched with buttery, herbal flavor and a hint of garlic, bring the classic mash side dish to another #dolcevitadelish level. 

Serves 4

2 boneless beef steaks, 1- to 1 ½-inches thick (about 2 pounds total), such as New York strip, rib-eye, or hanger
Kosher salt and freshly ground black pepper
Olive oil, for brushing pan
Pesto Mashed Potatoes

Pat steaks dry with paper towels. Generously salt on both sides, and season with pepper. Place on a paper towel-lined plate and bring to room temperature, about 30 minutes.  Pat the steaks dry again. 

Place a large cast-iron or other heavy skillet over high heat. Brush the skillet lightly with olive oil. When the oil begins to smoke, add the steaks and cook without moving them, 1 minute. Flip the steaks and cook 1 minute more. Continue cooking, flipping steaks every 30 seconds. When the steaks are deep brown and crusty on each side, about 4 minutes total, check for doneness.  For medium-rare, the meat should register 120 to 125 degrees on an instant-read thermometer inserted into the center of the steak. (Steaks will continue cooking after being removed from the pan.)

Remove steak to a cutting board and tent lightly with foil. Let rest 5 minutes. Slice ½-inch thick on the diagonal or serve whole.  

4 PM FIX: PESTO PIZZA WITH BROCCOLI, ARTICHOKE HEARTS, MOZZARELLA AND RICOTTA

Ciao'd while watching Monday Night Football. This recipe inspired by
the gold and green Green Bay Packers. I am a G-Men Fan. Sorry Aaron. 

I posted this photo on Instagram and received messages from lots of you asking for the recipe (thank you!). I shot the photo before I baked the pizza which made the requests that much more interesting. Then I thought, "It's the holidays and other people - I'm not the only one! - are pining for a healthy dose of simplicity in the midst of the seasonal excess." Often, the only green we see during this party season is that of Christmas trees and wreaths. With this pesto pizza, we can have our green and eat it, too. 

You've got carte blanche to vary the ingredients in this recipe. Prefer broccoli rabe to broccoli? Go for it. Feel like adding red onion? Do it! A sprinkle of basil, a dash of oregano, a drizzle of olive oil. This pizza has personal expression written all over it. 

RECIPE

PESTO PIZZA WITH BROCCOLI, ARTICHOKE HEARTS, MOZZARELLA AND RICOTTA

Two 8-inch prepared pizza crusts (I used Vicolo cornmeal crust) or one large crust
2 cups broccoli florets, larger florets halved
One 6.5-ounce jar prepared basil pesto
One 8-ounce package frozen artichoke hearts, thawed and patted dry
2 cups shredded whole-milk mozzarella
1 cup fresh ricotta
Red pepper flakes, optional.

Preheat the oven to 425°F.

Place the broccoli florets in a microwaveable dish. Drizzle with a few tablespoons of water, cover, and microwave until just tender (about 3 minutes). Drain and pat dry.

Spread the pesto on the pizza crust, dividing evenly. Sprinkle half of the mozzarella over the pesto. Place the broccoli florets and artichokes on the cheese, dividing evenly. Top with the remaining mozzarella. Dollop the ricotta over the mozzarella. Sprinkle with the red pepper, if using.

Bake until the cheese is melted and the crust is lightly browned, about 12 to 15 minutes. Let sit 5 minutes before slicing.