Between this recipe adapted from Zuni Cafe in San Francisco and my Summer Pasta recipe, I can easily make it through those hellish months in AZ with just the teensiest amount of time in front of the stove. Both recipes are easily modified, and you can add and subtract ingredients to your own taste — don’t have pancetta? Use prosciutto or bacon. Vegetarian? Skip the meat. Out of sage? Throw in thyme, or parsley, or cilantro. Want more sauce? Add a little white wine that’s bee

Ingredients 1 pound potato gnocchi 4 ounces pancetta diced 6 tablespoons unsalted butter 8 to 10 fresh sage leaves Zest of 1 lemon and1 to 2 tablespoons lemon juice 1 third cup shelled pistachios, roughly chopped Half a cup finely grated Parmigiano Reggiano, plus more for serving kosher salt, freshly ground black pepper, and a pinch of Aleppo pepper Directions: Cook the pancetta until crisp and set it aside. Brown the butter with the sage leaves, cooking gently until it sme