I've been going to the sunset valley farmers market recently, and I bought another pesto from sgt peppers - red curry, which is mainly roasted red peppers and curry powder, with some sunflower seeds (in place of the pine nuts) and some parm.
TO prep for this recipe, I've already cooked up some chickpeas and have them stored in the fridge in their cooking broth, canned in fine too, you'll need about a cup of chickpeas for this recipe.
For the pasta, I like bowties (farfalle) or cavatappi, but gemelli would work well too.
Get a large pot of water on high heat for the pasta and a large saucepan for the curry sauce. Add a little oil to the pan, preferably peanut or olive. Finely chop a small onion and saute. Dice 3-4 medium roma tomatoes and set aside. Finely dice (like 1/4" cubes) a zucchini and a summer squash and add to the pan with the onions. Add the tomatoes to the pan when the onions begin to look translucent and reduce heat to medium. Season liberally with curry powder and a littel salt and pepper. Add 1 C cooked chickpeas with some liquid and reduce heat to medium low. Let simmer while you cook the pasta (probably 8-10 minutes). Drain the pasta and place in a large bowl or tupperware container.
Add 2-4 tbsp of the pesto to the pan, reduce heat to low and gently mix until the pesto and curry mixture are combined. Pour over the drained pasta and mix. Serve chilled or hot, depending on the season.