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)
Rehydrate Northern Mountain Garlic and Heaven Facing Chili (if using) for 1-2 minutes
Bring a pot of water to a boil. Submerge the kale, spinach, and chives in the boiling water for about 30 seconds. Remove and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain the greens and set aside
In a blender, combine the blanched greens, Northern Mountain Garlic, Heaven Facing Chili, lemon juice, olive oil, water, and Heaven Facing Chili to taste. Blend until smooth and creamy. Adjust seasoning as needed
In a separate pot, bring water to a boil. Add fusilli pasta and cook according to package instructions until al dente. Drain the pasta and rinse
In a large mixing bowl, toss the pasta with the garlic-lemon green sauce until the pasta is evenly coated
Garnish with crumbled goat cheese and serve! This pasta also pairs well with a poached egg.
