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Warm Baby Shell Pasta Salad

with Green Peas, Swiss Chard and Feta

25 min

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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.

What We'll Send

Basil Fresh
Red Pepper Flakes
Feta
Za'atar
Green Swiss Chard
Yogurt
Garlic
Lemon
Butter Bean
Red Onion Diced 1/4"
Green Peas
Small Shell Pasta
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Nutrition
Calories 807
Fat 20g
Protein 33g
Carbohydrates 124g

What You'll Need

Cooking Directions

0

Tip: This meal is great served cold for lunch the next day!

1

Cook Pasta:

Bring 3 litres (6 litres for 4 serving) salted water to a boil. Add baby shell pasta and cook for 5-7 minutes, or until al dente. Strain pasta and set aside.

2

Prepare Ingredients:

Wash Swiss chard, lemon, and basil. Pick and chop basil leaves. Zest and halve lemon. Remove Swiss chard leaves from stem, cut into ¼ inch ribbons and dice stems into ¼ inch pieces. Drain and rinse butter beans.

3

Prepare Dressing:

Heat large skillet over medium heat. Add yogurt, za’atar, lemon zest to a large mixing bowl. Season to taste with ½ lemon juice and salt.

4

Cook Vegetables:

Add 2 tbsp. (4 tbsp. for 4 serving) olive oil to hot skillet. Add red onion and Swiss chard stems, and saute for 2-3 minutes. Add butter beans, garlic, and green peas. Cook for 2 minutes, or until beans are warm and peas are bright green. Season to taste with red pepper flakes. Stir in basil and Swiss chard leaves for 1-2 minutes, or until leaves are tender.

5

Finish Dish + Serve:

Add pasta and vegetable mixture to dressing and mix together. Crumble in feta and season to taste with remaining lemon and salt. Divide into large bowls. Enjoy!

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