Cilantro-Mint Pesto Pasta

• Cilantro-Mint Pesto
• 1/4 cup roasted salted peanuts
• 1 bunch cilantro
• 1 cup fresh mint leaves
• 3 scallions, roughly chopped
• 1 serrano chili, cut into fourths
• 1 tablespoon chaat masala
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 lemon, juiced
• 1 teaspoon lemon zest (from a whole lemon)
• Pasta
• 1 pound pasta - I like fusili
• 2 cups cooked, chicken cut into bite size peices
• 2 red bell pepper, cut into 1 inch peices
• 1 red onion, cut into 1 inch peices
• 1 tablespoon olive oil

1. Combine all the ingredients for the pesto in the bowl of your food processor, except the oil and pulse until all is uniformly chopped. Scrape down the sides with a spatula a few times to make sure nothing is missed.
2. With the machine running slowly add the oil in a thin stream.
3. Taste the pesto and add more salt or fresh lemon juice as needed.
4. Preheat oven to 400 degrees.
5. Toss the bell pepper and red onion with the 1 tbl of olive oil.
6. On a parchment lined cookie sheet, spread the bell pepper and onion in a single layer.
7. Roast in the oven for 15-20 minutes until tender.
8. Cook the pasta as per the instructions on the box. Before draining, reserve a half cup of pasta water.
9. Put the pasta back in the pot and add the pesto, past water, chicken, and roasted veggies.

cilantro, peanuts, cilantro, mint, scallions, serrano chili, chaat masala, extra virgin olive oil, salt, lemon, lemon zest, pasta, pasta, chicken, red bell pepper, red onion, olive oil

Taken from food52.com/recipes/34045-cilantro-mint-pesto-pasta (may not work)