Pasta Salad with Lemon and Tuscan Kale

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