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Cheesy Chimichurri Pasta with Greens

This is a surefire way to add more greens into your world. Plus you get to eat pasta and cheese. Win, win.

Chef Tip: Using the salted, boiling pasta water to wilt the kale and cook the peas saves work, pots and cleanup.




Bring a large pot of water to a boil. Add a few pinches of salt, then the pasta, and bring back up to a boil and follow directions to cook


Remove the stems from the kale and dunk the leaves into the boiling water. Cook for about 30 seconds then remove and chop the kale. Set aside


When the pasta has about 3 minutes left to cook, add the peas to the boiling water, and once the pasta is finished, strain the pasta and the peas together and transfer to a bowl


Toss with the chopped kale, about ¼ pouch of Chimichurri and the cheese

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…

This recipe is also great with our Red Pepper Romesco sauce.

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