Name: Shrimp Penne with Swiss Chard, Tomatoes, Mint, Pistachios & Parmesan
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 small pkg fresh mint; 1 ½ small pkgs grape tomatoes; 1 ½ lemons; 170 g Parmesan cheese; 425 g penne pasta; ¾ cup pistachios, unsalted; 1.02 kg raw peeled shrimp, fresh or frozen; 3 bunches Swiss chard; black pepper; extra virgin olive oil; salt

Shrimp Penne with Swiss Chard, Tomatoes, Mint, Pistachios & ParmesanShrimp Penne with Swiss Chard, Tomatoes, Mint, Pistachios & Parmesan — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 small pkg fresh mint

1 ½ small pkgs grape tomatoes

1 ½ lemons

170 g Parmesan cheese

425 g penne pasta

¾ cup pistachios, unsalted

1.02 kg raw peeled shrimp, fresh or frozen

3 bunches Swiss chard

black pepper

extra virgin olive oil

salt

Instructions

Fill a large pot halfway with hot water (from the tap). Add salt, cover, and bring to a boil over high heat. Once boiling, uncover, add pasta, and stir for a few seconds; cook until desired firmness, 8-10 minutes. Drain pasta and set aside. (Reserve a ½-cup pasta water before draining.)

Meanwhile, wash and dry the fresh produce.

Pick mint leaves off the stems; discard stems and mince the leaves. Place in a small bowl.

Zest and juice lemons into the bowl with the mint.

Finely grate Parmesan. Add half to the bowl, stir to combine, and set aside. (Reserve remaining Parmesan for serving.)

Fold chard leaves in half lengthwise and slice off the stems. Cut leaves crosswise into thin (shred-like) strips and thinly slice the stems, keeping them separate. Place leaves in a large bowl and stems in a medium bowl. Set leaves aside for later use.

Halve grape tomatoes. Add to the bowl with the chard stems.

Preheat another large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add chard stems, tomatoes, salt, and pepper to the pot; cook, stirring occasionally, until softened, 4-5 minutes.

Meanwhile, if using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

When the tomatoes have softened, add shrimp to the pot; cook, stirring occasionally, until shrimp are cooked through, 3-4 minutes.

While the shrimp are cooking, roughly chop pistachios.

Add chard leaves to the pot in handfuls, waiting for them to wilt slightly before adding the next handful. Add drained pasta, reserved pasta water, pistachios, and the Parmesan mixture. Continue to cook, stirring occasionally, until pasta is combined and coated in sauce, 2-3 minutes more. Remove from heat.

To serve, divide pasta between plates or bowls and sprinkle with reserved Parmesan. Enjoy!

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