Chickpea, Turnip, and Corn Curry

2 Tablespoons olive oil 1/2 onion, diced 2 cloves garlic, minced 1 Tablespoon ground cumin 2 Tablespoons curry powder 1 (15 ounce) can garbanzo beans (chickpeas), undrained 1/2 red bell pepper, diced 1/2 turnip, peeled and diced 1 cup corn kernels 1/2 (15 ounce) can tomato sauce 1 pinch crushed red pepper flakes (optional) 1 pinch salt 1 pinch cracked black pepper

Heat the olive oil in a large saucepan over medium heat. Stir in

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Walnut Basil Pesto

2 cups packed Basil 1/3 cup extra virgin olive oil 1/2 cup walnut pieces 2 cloves garlic 1/2 cup grated Parmesan cheese

Process until smooth texture in food processor. Add 2 tbsps pasta cooking water before adding to pasta. Or, freeze in ziplock bag for future use.