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Gemelli with Kale Pesto and Olives
Servings
6
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
- 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 teaspoon orange zest (1 large orange)
- 1/4 cup orange juice (1/2 orange)
- 1 cup freshly grated Parmigiano Reggiano
1 pound pasta, such as Gemelli or Capricci
- One 2 1/2-pound rotisserie chicken (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 The Pesto:
For The Pasta:
Instructions
For the 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 the 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 1122
Amount/Serving
% Daily Value
- Carbs
- 63 grams
- Protein
- 54 grams
- Fat
- 73 grams
- Saturated Fat
- 19 grams
- Cholestrol
- 130 milligrams
- Sodium
- 934 milligrams
- Fiber
- 4 grams
- Sugar
- 3 grams
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