Gemelli with Kale Pesto and Olives Recipe

Name: Gemelli with Kale Pesto and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

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.

1176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup walnut halves, 1 clove garlic, 3 cups baby kale, 2/3 cup extra-virgin olive oil, and more.

Yes, Gemelli with Kale Pesto and Olives falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gemelli with Kale Pesto and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions