Vegan Angel Hair Pasta with Lemon, Kale, and Feta

1 (8-ounce) angel hair pasta

3 teaspoons salt, divided

⅓ cup panko breadcrumbs

1 large shallot, finely chopped

2 tablespoons olive oil

½ teaspoon black pepper

3 large cloves garlic, minced

1 pint cherry or grape tomatoes, halved

1 cup vegetable broth

1 tablespoon dried basil

3 large kale leaves, destemmed and thinly sliced

1 (15-ounce) can cannellini beans, drained and rinsed

2 tablespoons finely chopped fresh dill

3 tablespoons fresh lemon juice

½ cup crumbled vegan feta

1 tablespoon vegan butter

Directions at vegnews.com

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