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Fusilli with Lemony Kale, Toasted Sunflower Seeds and Feta<\/p>\nFusilli with Lemony Kale, Toasted Sunflower Seeds and Feta<\/p>\n
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1 pound kale (1 large bunch, I use Lacinato Kale)<\/p>\n
Juice from 2 lemons<\/p>\n
4 garlic cloves, minced<\/p>\n
\u00bd cup toasted sunflower seeds<\/p>\n
4 T. extra-virgin olive oil<\/p>\n
\u00bd tsp salt<\/p>\n
\u00bc tsp crushed red pepper flakes<\/p>\n
\u00bd cup feta cheese (I used sheep\u2019s milk feta)<\/p>\n
Fresh basil leaves, torn<\/p>\n
1 pound dry fusilli or penne pasta (I used a bit of both)<\/p>\n
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Cook pasta according to package directions. While your pasta is cooking, strip the kale from the stalks, rinse well in cool water, and dry well.\u00a0\u00a0 Slice kale into small pieces and place in large, shallow serving bowl. Pour the lemon juice and olive oil over the kale.\u00a0 Massage this into the kale by rubbing between your fingers; I use food grade, gloved hands for this so the lemon won\u2019t hurt my hands! It will take about 5 minutes to get the kale soft; it will look much darker and very shiny in color when you are finished. Add the minced garlic, crushed red pepper flakes and feta cheese to the kale, toss lightly and season with salt and pepper. Add the cooked, drained pasta to the kale mixture.\u00a0 The pasta should still be hot when you add it to the kale mixture.\u00a0 Sprinkle with the toasted sunflower seeds and some fresh torn basil leaves, and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Fusilli with Lemony Kale, Toasted Sunflower Seeds and Feta 1 pound kale (1 large bunch, I use Lacinato Kale) Juice from 2 lemons 4 garlic cloves, minced \u00bd cup toasted sunflower seeds 4 T. extra-virgin olive oil \u00bd tsp salt \u00bc tsp crushed red pepper flakes \u00bd cup feta cheese (I used sheep\u2019s milk feta) Fresh basil leaves, torn 1 pound dry fusilli or penne pasta (I used a bit of both) Cook pasta according to package directions….<\/p>\n