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

Chef notes

Gemeli have a pleasing texture, but any pasta will work in this healthy meal in a bowl. Substitute some veggies, tofu or beans for the chicken to make this a meat-free meal.

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.

Gemelli with Kale Pesto and Olives