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.