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.

 

Contains: Milk, Wheat, Gluten

May Contains: Mustard, Sulphites, Egg, Sesame, TreeNuts, Peanuts, Soy, Fish, Shellfish

What We'll Send

Yogurt
Red Onion Diced 1/4"
Green Swiss Chard
Canned Butter Beans
Fresh Basil
Red Pepper Flakes
Feta
Za'atar
Garlic
Lemon
Green Peas
Small Shell Pasta
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains milk, dairy, gluten, wheat, and egg.

Nutrition
Calories 793
Fat 19g
Protein 32g
Carbohydrates 124g

What You'll Need

Cooking Directions

0

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

1

Cook Pasta

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. 

2

Prepare Ingredients

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. 

3

Prepare Dressing

Add yogurt, za’atar, and lemon zest to a large mixing bowl. Season to taste with half of the lemon juice and salt. 

4

Cook Vegetables

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.

5

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!

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