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Photo Credit: Elizabeth Newman

Gemelli with Kale Pesto and Olives

The time it takes to cook these cute gemelli pasta is the time it takes to make the sauce! This walnut-kale pesto with a bit of orange is a departure from the traditional recipe, but it's super yummy and hearty. Make it as spicy as you want by adjusting the red pepper flakes!
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Gemelli with Kale Pesto and Olives

Servings

20

Prep Time

15 minutes

Cook Time

15 minutes

Calories

317

Author:

Giada De Laurentiis

Image of Gemelli with Kale Pesto and Olives

Ingredients

Instructions

    For the pesto:

    1. 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:

    1. 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
    20
    per serving
    Calories
    317
    Amount/Serving % Daily Value
    Carbs
    19 grams
    Protein
    16 grams
    Fat
    20 grams
    Saturated Fat
    6 grams
    Cholestrol
    39 milligrams
    Sodium
    308 milligrams
    Fiber
    1 grams
    Sugar
    1 grams

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