For the pesto:
- 1 large bunch of swiss chard, tough stems removed
- 1/3 cup walnuts (or pine nuts, if preferred)
- 1 clove garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
For the crumble topping:
- 12 oz bucatini
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- A pinch of chili flakes (optional, for heat)
- Salt and pepper to taste
- Extra Parmesan for serving
Directions
Bring a large pot of salted water to a boil. Cook the bucatini according to package instructions. Reserve 1/2 cup of pasta water, then drain.
In a food processor, combine the swiss chard, walnuts, garlic, Parmesan cheese, lemon juice, salt, and pepper. Blend while slowly drizzling in the olive oil until you get a thick sauce. Adjust salt and lemon to taste.
In a large skillet, heat the olive oil over medium-high heat. Add the shrimp, season with salt, pepper, and chili flakes (if using). Cook for 2–3 minutes per side, or until pink and cooked through.
Add the cooked pasta to the skillet with the shrimp. Stir in the pesto and a bit of the reserved pasta water to loosen the sauce. Toss until everything is well coated.
Serve hot, topped with extra Parmesan and a squeeze of lemon, if desired.