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