One jar (12oz) roasted red peppers
1/4 cup (1oz) sun-dried tomatoes
1/4 cup (1oz) walnuts
1 tbsp capers
2 tbsp extra virgin olive oil, divided
salt and pepper
2 cups (5oz) kale, roughly chopped
one can (14oz) chickpeas, drained and rinsed
12oz(dry) pasta of choice, I used brown rice spaghetti
feta cheese (optional) for topping

In a blender or food processor, combine peppers, sun-dried tomatoes, walnuts, capers, and 1 tbsp oil, and puree until smooth and creamy, set aside.  At the same time, heat a large skillet over medium high heat and bring about 6 cups of water to a boil in a large saucepan.  Add remaining 1 tbsp oil to the skillet, then add chickpeas and sauté for 3-5 minutes. Add kale and a little salt and pepper and sauté for another 5-8 minutes.  When water boils, add a tsp of salt and pasta, cook to your liking.  I like to undercook the pasta a bit because it will continue to cook once it is added to the sauce in the skillet.  Add the pesto sauce to the chickpeas and kale in the skillet, combine lightly, then add drained pasta directly to that. Gently combine everything, then divide among 4 plates. Makes 4 good servings.  Top with some crumbled feta cheese if you like.  Parmesan cheese would also work nicely.