Gluten-Free Rosemary Garlic Fettuccine with Herb Pesto & Lamb Chops
Serving Size: 2-3
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 Hour, 15 Minutes
Ingredients:
8-9 oz. Pappardelle’s Gluten-Free Rosemary Garlic Fettuccine
1/2 rack of lamb, cleaned
1/4 cup fresh parsley, chopped
1/4 cup fresh rosemary, chopped
1/8 cup grated Parmesan cheese, plus additional for serving
1 clove garlic
1/4 tsp. kosher salt
1/4 tsp. black pepper
2-1/3 Tbsp. extra-virgin olive oil
1/4 cup Toasted pecan pieces
Sliced lemons, for garnish
Instructions:
- Preheat oven to 425 degrees F.
- Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 6-8 minutes. Rinse under cool water then drain and set aside.
- Combine all pesto ingredients in a food processor and blend until smooth.
- Rub the rack of lamb with half of the pesto and place on a lined baking sheet.
- Roast rack of lamb for 15 minutes, flip over, and cook for another 10 minutes, or until cooked through.
- Remove lamb chops from oven and let rest for 5 minutes, then slice each bone individually.
- Divide pasta into serving dishes with lamp chops and toss with remaining pesto until well combined. Garnish with lemon slices and Parmesan. Serve and enjoy!
