Mediterranean Prawn Pasta with Kale (so good he'll think it was his idea)

Ohhhh pasta. I love pasta for that quick and easy pick-me up mid-week meal. My husband and I also find it is a great crowd-pleaser for last-minute company. Lately we have been experimenting alot with Mediterranean flavours, but I also have a newfound obsession with kale as of late. I find with anything outright and downright "healthy," I really have to sneak it into my dishes gradually in small doses until eventually the next thing I know I will be sitting having coffee with my husband and in-laws, and he's telling them all about how good kale is for you and how he's been using it alot in his cooking lately and how they should really start adding it into some of their dishes (pip pip). So, without further exeunt, this is probably one of my best pasta recipes to date. I hope you enjoy it. It sounds somewhat healthy, but actually tastes really indulgent. I wouldn't hesitate to serve this to company (after you have already cooked it at least once, to avoid any Bridget Jones-like fiascos).

Mediterranean Prawn Pasta with Kale

40 pre-cooked prawns (tail off if you prefer)
1 cup and a half chopped kale
1/3 cup chopped sundried tomatoes
3/4 cup whole olives
3 cloves finely chopped or pressed garlic
2 TBSP chopped fresh basil
1 TBSP fresh dill (optional)
1/4 cup chopped cashews
1 tomato chopped
2 small scallions chopped
1/2 cup feta
1/4 cup olive oil
1 small box pasta (about 500 g preferrably spaghetti)
1 tsp pepper
2 tsp salt

1) Boil water for your pasta.
2) Add a couple of tablespoons of olive oil to a saucepan on medium heat. Add your garlic and sautee for a minute
3) Next add your kale, sundried tomatoes (which if they don't already come in oil, I like to pre-soak in olive oil for 20 mins or so), basil and dill. Sautee this for another minute until your kale is wilted.
4) Make sure you have removed all excess moisture from your prawns before you add them in along with your olives. Sautee for another couple of minutes making sure everything is mixed together and set your saucepan to warm while you finish cooking your pasta (I like spaghetti for this meal as I find it the best conduit for grasping all the ingredients, so you don't end up with no pasta and a bunch of toppings at the end of the meal).
5) Once you have cooked and strained your pasta add the remainder of your olive oil and salt and pepper until your noodles are coated.
6) Mix the contents of your saucepan in with your noodles
7) Plate your pasta and garnish with crumbled feta, tomatos, cashews and scallions

Bon Appetit!