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 Alessi Pasta Fazool Soup to cart
  • 2 cups Lacinato kale, chopped
  • • 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:

  1. Cut honeynut squash in half, lengthwise, remove seeds and dice into ½” pieces.

  2. Prepare soup according to package directions. Add contents and diced honeynut squash into the boiling water at the same time.

  3. Stir kale into the soup when there’s 3 minutes left on cook timer and allow it to wilt.

  4. 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.

  5. When ready to serve, ladle soup into serving bowls and top with a spoonful of gremolata, toasted pine nuts and grated Pecorino Romano cheese.