Ingredients

Salt
1 pound orecchiette pasta
1 1/2 cups walnuts
7 to 8 stems rosemary, 1/4 to 1/3 cup leaves, loosely packed
2 cloves garlic, cracked from skin
Black pepper
3 tablespoons plus 1/3 cup extra-virgin olive oil, divided
1/2 to 3/4 cup grated Parmigiano-Reggiano
4 shoulder lamb chops, bone-in, 8 to 10 ounces each
2 tablespoons butter
Grated nutmeg, to taste
1 red onion, thinly sliced
2 large heads kale, dinosaur kale or chard, chopped
2 to 3 tablespoons aged balsamic vinegar

Directions

Bring water to a boil for pasta, salt

water and cook to al dente.

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.

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.

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.

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.

Serve a chop alongside greens. Top greens with toasted pasta and drizzle some pesto over everything.