Giada tosses gemelli pasta in a fresh pesto made with child kale and olives!
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Gemelli with Kale Pesto and Olives
DISH THANKS TO GIADA DE LAURENTIIS
Level: Easy
Total: 40 min
Active: 30 min
Yield: 4 to 6 portions

Active ingredients

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 passion (1 big orange).
1/4 cup orange juice (1/2 orange).
1 cup newly grated Parmigiano Reggiano.

Pasta:.

1 pound gemelli pasta.
One 2 1/2- pound rotisserie chicken, meat chose 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 newly grated Parmigiano Reggiano.
Extra-virgin olive oil, for sprinkling.

Directions.

For the pesto: Put the walnuts, garlic and kale in a food mill. Pulse up until coarsely sliced. With the motor running, drizzle in the olive oil to form a smooth sauce. Include the salt, pepper flakes, orange passion, orange juice and Parmesan. Pulse until well blended. Pour the pesto into a big bowl and set aside.

For the pasta: Bring a big pot of salted water to a boil. Add the gemelli and cook until al dente, 8 to 10 minutes. Drain the pasta, booking 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 once again. Loosen with pasta water as needed. Complete with a drizzle of olive oil if desired.

Unique equipment: Unique equipment: pasta rolling machine or pasta rolling accessory for a st.
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Giada De Laurentiis' Gemelli with Kale Pesto and Olives|Giada In Your Home|Food Network.

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