Pasta Fazool with honeynut squash, kale and gremolata
- Prep Time: 25 minutes
- Total Time: 37 minutes
- Yield: 4 servings
Ingredients
- 1 small honeynut squash
- 1 package Alessi Pasta Fazool SoupAdd
- 2 cups Lacinato kale, chopped
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• Gremolata • •
- 2 tablespoons Alessi Extra Virgin Olive Oil
- 1 clove garlic
- 1 small bunch parsley, stems removed
- 3/4 ounces fresh basil (small package)
- 2 tablespoons lemon juice
- 1 teaspoon chili flakes
- Alessi Sea Salt, to taste
- Alessi Pine Nuts, toasted for garnish
- grated Pecorino Romano, for serving
Instructions:
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Cut honeynut squash in half, lengthwise, remove seeds and dice into ½” pieces.
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Prepare soup according to package directions. Add contents and diced honeynut squash into the boiling water at the same time.
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Stir kale into the soup when there’s 3 minutes left on cook timer and allow it to wilt.
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While soup is cooking, prepare gremolata. In a blender, combine olive oil, garlic, parsley, basil, lemon juice, chili flakes and salt. Purée for 30 seconds, or until thoroughly combined.
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When ready to serve, ladle soup into serving bowls and top with a spoonful of gremolata, toasted pine nuts and grated Pecorino Romano cheese.