Ingredients
500g orecchiette
2 bunches of broccolini, roughly chopped
1 cup kale, chopped
3 cups baby spinach
1 cup flat leaf parsley, chopped
½ cup dill, chopped
200g feta
Dressing
Zest and juice of 1 lemon
2 garlic cloves, grated
¼ cup olive oil
Salt and pepper
Method
Into a pot of boiling salted water, add the pasta and cook as per packet directions. In the last 3 minutes of the pasta cooking, add the broccolini into the pot. Drain the water and place pasta and broccolini into a large serving bowl with the kale and spinach.
Toss the pasta and greens together so the kale and spinach wilt slightly. Season well with salt and pepper.
To make the dressing, add lemon juice and zest, garlic, olive oil salt and pepper into a small bowl and whisk to combine. Pour dressing over the pasta, add parsley and dill and toss to combine and coat everything in the dressing.
Crumble feta over the top to serve.
