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


8-9 oz. Pappardelle’s Gluten-Free Rosemary Garlic Fettuccine
1/2 rack of lamb, cleaned

Herb Pesto:
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


  1. Preheat oven to 425 degrees F.
  2. 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.
  3. Combine all pesto ingredients in a food processor and blend until smooth. 
  4. Rub the rack of lamb with half of the pesto and place on a lined baking sheet.
  5. Roast rack of lamb for 15 minutes, flip over, and cook for another 10 minutes, or until cooked through. 
  6. Remove lamb chops from oven and let rest for 5 minutes, then slice each bone individually.
  7. 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!