Lamb Chops With Greens and Crispy Orecchiette Pasta With Walnut-

looked good!

• Ready In: 30 mins
• Serves: 4

Ingredients

•  salt
• 1  lb  orecchiette
• 1 1⁄2 cups walnuts
• 7 -8  sprigs fresh rosemary, 1/4 to 1/3 cup leaves, loosely packed
• 2  garlic cloves, cracked from skin
•  black pepper
• 3  tablespoons extra virgin olive oil, divided
• 1⁄3 cup extra virgin olive oil, divided
• 1⁄2-3⁄4 cup  grated parmigiano-reggiano cheese
• 4  shoulder lamb chops, bone-in, 8 to 10 ounces each
• 2  tablespoons butter
•  grated nutmeg, to taste
• 1  red onion, thinly sliced
• 2  heads kale or 2  heads  dinosaur kale or 2  heads chard leaves, chopped
• 2 -3  tablespoons  aged  balsamic vinegar

Directions

1. Bring water to a boil for pasta, salt water and cook to al dente.
2. Toast walnuts in a dry skillet over medium heat until golden and fragrant, a few minutes then cool. Add the nuts to a food processor with rosemary, 1 clove garlic, salt and pepper and turn processor on. Stream 1/3 cup oil into food processor to form pesto then scrape into a bowl and stir in about 3/4 cup grated cheese.
3. Rub chops with cut clove of garlic then season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chops and cook 4 minutes each side for medium rare doneness.
4. While lamb cooks, drain pasta and return pot to heat. Add 1 tablespoon oil and butter in pasta pot and melt over medium heat. Place the pasta back in the pot and crisp 4 to 5 minutes, toasting the pasta. Season the pasta with salt and pepper and a little nutmeg.
5. Remove lamb from skillet and cover with foil to let meat settle. Heat remaining 1 tablespoon oil over medium-high to high heat. Add onions and greens and sear them. Season the greens with salt and pepper and wilt down, 3 to 4 minutes. Add vinegar and turn greens to coat in vinegar.
6. Serve a chop alongside greens. Top greens with toasted pasta and drizzle some pesto over everything.