How to make it
Cook fusilli pasta as directed and then drain and place into a large serving bowl. Drizzle with olive oil and season with salt and pepper.
Cut zucchini into half-moon slices and toss into a pan over medium heat to cook for 5 minutes until soft. Add cooked zucchini to the pasta.
Cook the chopped asparagus in the same pan for 5 minutes and add that to the pasta.
Add the arugula and spinach to the pasta and toss. Add in the pine nuts and feta and toss again.
Add in the Lee Kum Kee Lime Cilantro Flavored Hoisin Sauce and toss one more time. Top with more feta and serve.