Gemelli with Kale Pesto and Olives

Deselect All

Pesto:

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 

Pasta:

1 pound gemelli pasta

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