Heat the olive oil in a large skillet all together with the garlic and the turmeric for 1 minute.

Add the summer zucchini, chopped in small cubes and cook for 5 minutes at medium heat up until tender. Stir occasionally. Turn the heat off and set aside. 

Bring a pot 3/4 full of water to boil. When the water is boiling add 1 Tbsp sea salt and the pasta. Follow the cooking time on the packaging. 

In a food processor add the chickpeas, drained and rinsed. (reserve 1 tablespoon for the end). Add also half of the zucchini mix, basil leaves, anchovies, a pinch of salt (if you are cooking for babies under 1 yrs, skip the salt. You will add it later for adults and older kids) and olive oil. Puree' everything for 1 minute to obtain a thick and smooth paste.

Drain the pasta and reserve 1 cup of the starchy boiling water.

Combine all the ingredients. 3-4 tablespoons of the chickpeas pesto, the remaining zucchini mix, the cherry tomatoes and the tablespoon of chickpeas you set aside. Gently mix. If you see that the sauce is too thick, add some of the starchy pasta water, one tablespoon at the time up until you will obtain a nice creamy texture.

Serve warm and enjoy! Optional. Add a tablespoon of grated Parmesan or Pecorino on top.