Recipe

Hosted By
DnD

		Gemelli with Kale Pesto and Olives
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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.