When a dish is as good served warm or cold, you know you have a winner – and a solid lunch the next day! Petite pasta shells, sautéed Swiss chard, butter beans, garlic, sweet green peas, and feta tossed in a light, creamy dressing with yogurt, za-atar, and lemon.
Contains: Milk, Wheat, Gluten
May Contains: Mustard, Sulphites, Egg, Sesame, TreeNuts, Peanuts, Soy, Fish, Shellfish
Tip: This meal is also great for serving cold for lunch the next day!
Bring 2.5 litres (5 litres for 4 servings) salted water to a boil. Add baby shell pasta and cook for 5-7 minutes, or until al dente. Drain in a fine mesh sieve and set aside.
Wash and basil, lemon, and Swiss chard. Pick and chop basil leaves. Zest and cut lemon in half. Remove Swiss chard leaves from stem. Cut chard leaves into ¼ inch ribbons. Dice chard stems into ¼ inch pieces. Drain and rinse butter beans in a fine mesh sieve.
Add yogurt, za’atar, and lemon zest to a large mixing bowl. Season to taste with half of the lemon juice and salt.
Heat a large skillet over medium. Add 2 tbsp. (4 tbsp. for 4 servings) olive oil to hot skillet. Add red onion and Swiss chard stems. Saute for 2-3 minutes or until becoming tender and golden. Add butter beans, garlic, and green peas. Cook for 2 minutes, or until beans are warm and peas are bright green. Season with red pepper flakes to taste. Stir in basil and Swiss chard leaves for 1-2 minutes, or until leaves are tender.
Finish Dish + Serve
Add pasta and vegetable mixture to dressing. Mix well. Crumble in feta. Season to taste with remaining lemon juice and salt. Divide into large bowls. Enjoy!