Perfect for a comforting weeknight dinner or as the star of your next gathering, this Kale and Spinach Fusilli combines the fresh spring greens, zesty brightness of lemon, and the fragrant Northern Mountain Garlic. It’s wholesome, delicious, and easy to put together! Top this pasta with crumbled goat cheese and a poached egg to complete the dish. If you’d like a spicier sauce, adjust the amount of Heaven Facing Chili to your liking.
16oz uncooked Fusilli pasta
1 bunch kale
2-3 cups spinach (loosely packed)
3-4 sprigs chives (or green onions)
1 lemon
2 tablespoons Northern Mountain Garlic, sliced
Heaven Facing Chili (to taste)
1/3 cup olive oil
1/3 cup water
Crumbled goat cheese (optional)