Gemelli with Kale Pesto and Olives Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			PESTO: 1/2 cup walnut halves 1 clove garlic 3 cups baby kale 2/3 cup extra-virgin olive oil 1/2 teaspoon kosher salt 1/8 teaspoon red pepper flakes 1 orange zest (1 large orange) 1/4 cup orange juice (1/2 orange) 1 cup freshly grated Parmigiano Reggiano PASTA: 1 pound gemelli pasta 3 rotisserie chicken breast, meat picked and shredded (about 3 cups) 1 cup red or green Cerignola olives, pitted and roughly chopped 1/2 cup pitted Kalamata olives, roughly chopped 1/2 teaspoon kosher salt 1 cup freshly grated Parmigiano Reggiano Extra-virgin olive oil, for drizzling
			FOR PESTO: Place the walnuts, garlic and kale in a food processor. Pulse until coarsely chopped. With the motor running, drizzle in the olive oil to form a smooth sauce. Add the salt, pepper flakes, orange zest, orange juice and Parmesan. Pulse until well blended. Pour the pesto into a large bowl and set aside. FOR PASTA: Bring a large pot of salted water to a boil. Add the gemelli and cook until al dente, 8 to 10 minutes. Drain the pasta, reserving 1 cup of the pasta water. Add the hot pasta to the bowl with the pesto, and toss well with a rubber spatula to coat. Add the chicken, the Cerignola and Kalamata olives, and the salt and Parmesan. Toss again. Loosen with pasta water as needed. Finish with a drizzle of olive oil if desired.