Chickpea Orecchiette with Arugula Horseradish Pesto - alive magazine

Ingredients

• 1/2 cup (125 mL) hazelnuts
• 5 cups (1.25 L) arugula
• 3 Tbsp (45 mL) prepared horseradish
• Zest of 1 lemon
• Juice of 1/2 lemon
• 2 garlic cloves, peeled and chopped
• 1/4 tsp (1 mL) salt
• 3 Tbsp (45 mL) extra-virgin olive oil
• 3/4 lb (340 g) orecchiette pasta
• 2 cups (500 mL) cooked or canned (rinsed and drained) chickpeas
• 1/3 cup (80 mL) sliced sundried tomatoes