Bring 2 ½ litres (5 litres for 4 servings) salted water to a boil in a large pot. Add pasta to pot and cook for 7-9 minutes or until al dente.
Toast Pumpkin Seeds
Add pumpkin seeds to a large wide saucepan over medium heat. Toast for about 3-5 minutes, or until golden and beginning to pop.
Meanwhile, wash kale, parsley, and basil. Pick and chop herb leaves. Pick kale leaves from stem and cut into 1 inch pieces. Finely dice sun-dried tomatoes.
Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in same saucepan over medium. Add butternut squash. Cook for 5-6 minutes, stirring occasionally until starting to become golden. Season to taste with salt. Rinse and drain bean medley in a fine mesh sieve.
Stir onions into saucepan and cook for 2-3 minutes. Stir in bean medley, sun-dried tomatoes, and garlic for 1 minute. Add white cooking wine and cook until liquid reduces by half. Stir in kale and cook for 1-2 minutes, or until bright green and tender.
Finish Pasta + Assemble Ingredients
When pasta from Step 1 is cooked, turn off heat. Drain pasta through a fine mesh sieve. Add drained pasta back to pot and dress with 1 tbsp. (2 tbsp. for 4 servings) olive oil. Mix vegetables from Step 5 into pot. Stir in parsley and basil. Season with salt and red pepper flakes to taste.
Divide pasta into serving bowls. Garnish with pumpkin seeds and crumbled feta. Enjoy!