Giada De Laurentiis’ Gemelli with Kale Pesto and Olives | Giada At Home | Food Network

Giada tosses gemelli pasta in a fresh pesto made with baby kale and olives!
Subscribe to #discoveryplus to stream more #GiadaAtHome: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3OmhTXa
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Be Giada De Laurentiis’ guest as she puts together meals to entertain friends and family. Whether it’s a festive bash or intimate meal, in her own kitchen or at the beach, it’s a day of memorable food and fun with Giada at Home.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Gemelli with Kale Pesto and Olives
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 40 min
Active: 30 min
Yield: 4 to 6 servings

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 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

Directions

For the pesto: Place the walnuts, garlic and kale in a food processor. Pulse until coarsely chopped. With the motor running, drizzle in the olive oil to form a smooth sauce. Add the salt, pepper flakes, orange zest, orange juice and Parmesan. Pulse until well blended. Pour the pesto into a large bowl and set aside.

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

Special equipment: Special equipment: pasta rolling machine or pasta rolling attachment for a st
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#GiadaDeLaurentiis #GiadaAtHome #FoodNetwork #GemelliWithKalePesto

Giada De Laurentiis’ Gemelli with Kale Pesto and Olives | Giada At Home | Food Network

Read More