Recipe

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• 1 lb penne
• 1 -2 garlic clove
• 1 tsp salt
• 1/8 cup lemon juice
• 1/4 cup balsamic vinegar
• 3/4 tsp cumin
• 1/2 tsp pepper
• 1 tsp sugar
• 3/4 tsp curry
• 1/4 tsp turmeric
• 1 cup olive oil
• 1/3 cup loosely packed fresh flat leaf parsley
• 1/3 cup loosely packed fresh cilantro
• 1/4 cup loosely packed fresh basil
• 1/2 cup kalamata olive, pitted and chopped
• 1/4 cup pine nuts, lightly toasted
• 1/4 cup currants
• 1/4 cup red onion, diced

• 1 Cook penne pasta. Rinse, drain, and cool in fridge until needed.
• 2 In a small food processor (4 cup) put garlic, and salt, mix into a paste.
• 3 Add lemon juice, vinegar, cumin, pepper, sugar, curry, and turmeric.
• 4 Continue mixing with a pulse until thoroughly blended.
• 5 Gradually pour in olive oil while con't mixing.
• 6 When all olive oil added, open processor and pack in all the fresh parsley, cilantro, and basil.
• 7 Pulse blend until they are chopped and incorporated into the sauce.
• 8 Add the sauce to the cooled pasta.
• 9 Mix in the kalmata olives, pine nuts, currants, and red onion.
• 10 Refridgerate until ready to eat.