Dinner Is Served at the Villa Romántica: Grilled Swordfish, Citrus Pesto Spaghetti, and Fresh-Herb Goat Cheese Crostini

On Valentine’s Day, do something extra-sweet—impress that special someone with a well-balanced, scrumptious meal. A burst of flavors from sweet to tangy and an array of textures from smooth to crunchy will send your significant other to the moon and back! Not only is this recipe delicious but it also is “dressed to impress.”

Citrus Pesto Spaghetti

1 pound spaghetti
salt for boiling water
1 bunch fresh basil
1 Tbs. extra-virgin olive oil
1 c. pine nuts, toasted
1 orange, zested and juiced
1 lemon, zested and juiced
1 clove garlic
2 tsp. kosher salt
1 tsp. freshly cracked black peppercorns
¼ c. extra-virgin olive oil
1 ½ c. freshly grated high-quality parmigiano reggiano

In a large pot, bring one gallon of water with 1 c. of salt to a rolling boil. Add the spaghetti and cook 8–9 minutes until al dente. Before draining the pasta, set aside ½ c. of the cooking liquid. Do not oil or rinse the pasta. In the meantime, bring a nonstick pan to medium heat. Add to it the 1 Tbs. extra-virgin olive oil and pine nuts. Cook the pine nuts 2–4 minutes, stirring often until aromatic and golden brown, and then set aside. Using a food processor, purée until smooth the basil, pine nuts, orange juice and zest, lemon juice and zest, garlic clove, salt, and pepper. Once smooth, stream in the ¼ c. extra-virgin olive oil with the blade running on high and then set aside. In a large skillet, reheat the reserved pasta water on medium-high heat. Once the water is hot, add the spaghetti and toss in the pan until very hot again. When the pasta is heated, add in the pesto and toss to coat. Transfer the pasta to a serving bowl and fold in the parmigiano reggiano.

Grilled Swordfish Steaks

2–4 1-in.-thick swordfish steaks
extra-virgin olive oil
1–2 Tbs. kosher salt per steak
1 tsp. freshly cracked black peppercorns per steak

Preheat the grill until the temperature gauge reaches 475 degrees Fahrenheit. Oil each of the steaks until very glossy. Salt and pepper the steaks right before placing them on the grill at a 45-degree angle for 1 minute and 30 seconds. Turn the steaks 90 degrees and cook an additional 1 minute and 30 seconds. Flip the steaks over in place and repeat.

Fresh Herbs Goat Cheese Crostini

1 French baguette, ¼-in.-wide bias cut, 3 in. length
extra-virgin olive oil as needed
½ tsp. kosher salt per slice
¼ tsp/ freshly cracked black peppercorns per slice
8 oz. fresh goat cheese
4 oz. cream cheese
3 Tbs. freshly chopped flat-leaf parsley
1 Tbs. freshly chopped thyme
1 Tbs. freshly chopped chervil
½ c. chopped kalamata olives
freshly sliced chives for garnish

Preheat the oven to 350 degrees Fahrenheit. With a pastry brush, coat each slice of bread with extra-virgin olive oil. Season each piece of bread with the salt and pepper. On a sheet pan, bake the slices in the oven 5–6 minutes until golden brown. Set aside to cool. With a stand or hand mixer, whip the goat cheese and cream cheese together until completely smooth. Remove and gently fold in the parsley, thyme, and chervil until combined. Spread a generous layer of cheese mixture onto each slice of bread. Top each crostini with the chopped kalamata olive and freshly sliced chives. Serve immediately.