Ingredients
For the pesto
- 1/2 cup raw walnut halves
- 1 clove garlic, peeled
- 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, from one large orange
- 1/4 cup orange juice, from half an orange
- 1 cup freshly grated Parmigiano Reggiano
For the pasta
- 1 pound gemelli
- 1 (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 Parmigiano Reggiano
- Additional extra virgin olive oil to drizzle
Preparation
To make the pesto, place the walnuts, garlic and kale in the bowl of a food processor. Pulse until coarsely chopped. With the motor running, drizzle in the olive oil to form a smooth sauce. Season with the salt, chili flakes, orange zest and juice. Pulse in the Parmesan. Pour the pesto into a large bowl and set aside.
Bring a large pot of salted water to a boil. Cook the gemelli for 8-10 minutes or until al dente. Drain the pasta, reserving 1 cup of the pasta water. Add the hot pasta to the bowl with pesto. Toss well with a rubber spatula to coat. Add the chicken, cerignolas, kalamatas, salt and Parmesan. Mix again, loosening with the pasta water as needed. Finish with a drizzle of olive oil if desired.
