Pasta Salad with Lemon and Tuscan Kale | RICARDO

Ingredients

• 1/2 lb (225 g) Tuscan kale, stems removed (see note)
• 2 1/4 cups (225 g) short pasta (such as tubes or shells)
• 2 cups (290 g) edamame
• 1/4 cup (60 ml) olive oil
• 2 lemons, zest finely grated
• ¼ cup (60 ml) lemon juice
• 1 garlic clove, finely chopped
• Red pepper flakes (optional)
• 3/4 cup (90 g) feta cheese, crumbled
• 1 tbsp mint leaves, chopped