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
Instructions
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.
Very important to use BABY Kale, it's much more tender and blends
more easily.
Serving
Suggestions
Use Gluten Free pasta to make Gluten Free
Originally Submitted
3/24/2015
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