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

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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