Broiled Lamb Chops with Creamy Mint Pesto, Capellini and Gorgonzola

Makes 6 servings

1/4 cup pine nuts
3 large cloves garlic
1 1/2 cups packed fresh mint leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup olive oil
1 tablespoon lemon juice
16 ounces capellini pasta
6 lamb loin chops
1/2 cup heavy whipping cream
3/4 cup crumbled Gorgonzola

For pesto, in a food processor, combine the pine nuts, garlic, mint, salt and pepper; blend until smooth. Gradually add oil and lemon juice. Set aside.Cook pasta according to package directions. Meanwhile, place lamb chops on a broiler pan. Broil 4 inches from the heat for 10 minutes, turning once, until light pink in center. In a saucepan, heat pesto and cream. Drain pasta; serve lamb chops over pasta with pesto sauce. Garnish with Gorgonzola, red flame grapes and fresh mint.
 

Thanks Mary