Together, arugula pesto and hazelnuts add a whisper of bitterness to this dish that offers a fresh take on pasta night to welcome spring. Tossing chickpeas into the mix adds some satiating plant-based protein. If orecchiette pasta is not available, other shaped noodles such as penne work as stand-ins.
To jumpstart your pasta cooking water, bring a kettleful of water to a boil, pour into a large saucepan, and then add any additional hot tap water. This will reduce the amount of time it takes a pot of water to come to a boil.
Heat oven to 350 F (180 C).
On baking sheet, spread hazelnuts out and roast for 12 minutes, giving pan a shake once halfway through cooking. Test a hazelnut by slicing it in half to see if its centre is a couple of shades darker. If not, roast for another couple of minutes. Let nuts cool and then slice in half.
For arugula pesto, in food processor bowl, place arugula, horseradish, lemon zest, lemon juice, garlic, and salt, and blend until greens are broken down. With machine running, slowly pour olive oil in through the top feed tube.
Bring a large saucepan of salted water to a boil. Add pasta, stir, and return to a boil. Adjust heat so water boils gently and cook until al dente. Reserve 1/4 cup (60 mL) cooking water and drain pasta. Return pasta to pot and add arugula pesto. Slowly add in reserved pasta water so arugula pesto mixes evenly through the pasta. Gently stir in chickpeas and sundried tomatoes.
Divide pasta among serving plates and scatter on hazelnuts. Squeeze fresh lemon juice overtop.
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.