Lamb Chops With Greens And Crispy Orecchiette Pasta With Walnut-Rosemary Pesto Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
1977
FAT
396%
CHOL
234%
SOD
51%

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Ingredients for 4 servings

4 shoulder lamb chops, bone-in, 8 to 10 ounces each

Salt

1 pound orecchiette pasta

2 large heads kale, dinosaur kale or chard, chopped

1 red onion, thinly sliced

Grated nutmeg, to taste

1/2 to 3/4 cup grated Parmigiano-Reggiano

2 cloves garlic, cracked from skin

Black pepper

3 tablespoons plus 1/3 cup extra-virgin olive oil, divided

7 to 8 stems rosemary, 1/4 to 1/3 cup leaves, loosely packed

2 to 3 tablespoons aged balsamic vinegar

1 1/2 cups walnuts

2 tablespoons butter

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