Lamb Chops with Greens and Crispy Orecchiette Pasta with Walnut-Rosemary Pesto

Ingredients

• 2 tablespoons aged balsamic vinegar 
• 4 servings bell pepper black
• 2 tablespoons butter 
• 2 cloves garlic 
• 2 large heads kale chopped
• 4  shoulder lamb chops bone-in
• 4 servings nutmeg grated to taste
• 3 tablespoons olive oil extra-virgin divided
• 1 pound orecchiette pasta 
• 0.5 cup parmigiano-reggiano grated
• 1  onion red thinly sliced
• 7  to 8 stems rosemary loosely packed
• 4 servings salt 
• 1.5 cups walnuts 

Equipment

• food processor
• bowl
• frying pan
• pot
• aluminum foil

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.
3. 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.
4. Rub chops with cut clove of garlic then season with salt and pepper.
5. Heat 1 tablespoon oil in a large skillet over medium-high heat.
6. Add chops and cook 4 minutes each side for medium rare doneness.
7. While lamb cooks, drain pasta and return pot to heat.
8. Add 1 tablespoon oil and butter in pasta pot and melt over medium heat.
9. 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.
10. Remove lamb from skillet and cover with foil to let meat settle.
11. Heat remaining 1 tablespoon oil over medium-high to high heat.
12. Add onions and greens and sear them. Season the greens with salt and pepper and wilt down, 3 to 4 minutes.
13. Add vinegar and turn greens to coat in vinegar.
14. Serve a chop alongside greens. Top greens with toasted pasta and drizzle some pesto over everything.