Chickpea Orecchiette with Arugula Horseradish Pesto - alive magazine
Together, arugula pesto and hazelnuts add a whisper of bitterness to this dish that offers a fresh take on pasta night to welcome spring.
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Cooking tools:
- Food processor
- Microplane
- Citrus press
- Kettle
- Saucepan
- Stove
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Mixing bowl
- Spoon
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
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