Gemelli with Kale Pesto and Olives

  1. For the pesto: Place the walnuts, garlic and kale in a food processor.
  2. Pulse until coarsely chopped.
  3. With the motor running, drizzle in the olive oil to form a smooth sauce.
  4. Add the salt, pepper flakes, orange zest, orange juice and Parmesan.
  5. Pulse until well blended.
  6. Pour the pesto into a large bowl and set aside.
  7. For the pasta: Bring a large pot of salted water to a boil.
  8. Add the gemelli and cook until al dente, 8 to 10 minutes.
  9. Drain the pasta, reserving 1 cup of the pasta water.
  10. Add the hot pasta to the bowl with the pesto, and toss well with a rubber spatula to coat.
  11. Add the chicken, the Cerignola and Kalamata olives, and the salt and Parmesan.
  12. Toss again.
  13. Loosen with pasta water as needed.
  14. Finish with a drizzle of olive oil if desired.

walnut halves, clove garlic, baby kale, extravirgin olive oil, kosher salt, red pepper, orange zest, orange juice, pasta, rotisserie chicken, red, olives, kosher salt, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/gemelli-with-kale-pesto-and-olives.html (may not work)

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