Bring an inch of salted water to a boil in a large saucepan. Add the broccoli, cover, and steam for 3 minutes or until tender-crisp. Remove broccoli from pot, drain, and rinse under cold water until cooled to room temperature. Transfer to a large bowl and set aside.
Cook pasta according to package instructions to al-dente texture. Drain the pasta and spray with olive oil. Then spread the pasta out on a baking sheet to cool to room temperature.
In a small bowl, whisk together the yogurt, coconut milk, lemon juice, honey, garlic, parsley, dill and mint. Season the dressing with salt and pepper to taste.
In a large serving bowl, combine the broccoli, chopped kale, pasta and dressing. Toss to combine and season to taste with salt and pepper. Serve with lemon wedges and a sprig of fresh herbs, enjoy.
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