Pesto Pasta & Sauteed Cabbage

1 box of pasta (wheat, buckwheat, or chickpea)
1.5 cups cooked chick peas
1 purple cabbage (thinly sliced)
1 red onion (thinly sliced)
2 garlic cloves (minced)
1 inch grated ginger
1/2 tsp turmeric
1/2 tsp cumin powder
Extra Virgin Olive Oil

For pesto:
1 bunch parsley (chopped)
2 garlic cloves (minced)
1 inch grated ginger
1/2 tsp chili powder (optional)
1 cup pine nuts or pecans
Extra Virgin Olive Oil
Salt & Pepper for taste

For the pasta, simply mixed cooked pasta & chickpeas with olive oil. Set aside. For the Sauteed cabbage, first sauté garlic, ginger, turmeric, cumin powder, and onions in olive oil over medium heat. Add the cabbage and cover a lid over the pan and cook until cabbage is slightly tender.

Fir the pesto, add parsley, garlic, ginger, nuts, and olive oil to a blender to make a pesto sauce. Add salt, pepper, chili powder to your liking.