1. Boil the pasta.
2. While pasta is boiling, chop the squash, tomato, and tear the kale into pieces.
3. When the pasta has about 5-7 minutes left to boil, add the squash to the pot of boiling pasta.
4. When the pasta has about 1 minute left to boil, add the tomato, black eyed peas, and kale to the pot of boiling pasta. Stir until kale turns bright green, but don’t overcook (don’t let kale start turning dull/dark green).
5. Drain. Stir with 3 tbs olive oil and juice of 1 lemon.