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