This bright green pasta gets its color from blanched kale instead of basil.
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Savory greens are mixed with feta, garlic and fresh herbs then rolled in phyllo dough and baked until crispy, crunchy.
Light, herby and with a little hint of lemon, this pasta is the perfect spring dish for an easy lunch or dinner.
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Capers, lemon and parmesan flavor this light and easy pasta.
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