Pasta with Cilantro Pesto and Red Peppers

Ever since this appeared in the May '02 issues of Vegetarian Times Jess and I have been addicted. The dish is a staple of our summer cooking and can last for up to a week, which is good since it makes a ton. I have changed the recipe a bit over time to our taste, so it is different from the original publication.

Cilantro Pesto
1/4 cup slivered almonds
1 1/2 cups cilantro leaves
1 jalapeño pepper, seeded and coarsely chopped
2-3 cloves garlic, crushed and peeled
1/2 tsp. salt
2 Tbs. olive oil
2 fresh limes, juice both and discard seeds
1/4 tsp. freshly ground pepper
Onion Mixture
Olive oil (just enough to cook the onion up with)
1 cup chopped sweet onion, such as Vidalia
1 cup diced red bell pepper
4oz. can mild green chilies
1 box orecchiette or medium shell pasta (the spelt/whole wheat pasta works here)
1 cup grated Pepper Jack cheese

Directions:

1. Bring large pot of lightly salted water to a boil.
2. Meanwhile, make pesto: In small dry skillet, toast almonds over medium-low heat, stirring constantly, until light golden and fragrant, 3 to 4 minutes.Transfer to small bowl and let cool.
3. In food processor, combine almonds, cilantro, jalapeño, garlic, salt and pepper; process until finely chopped. With motor running, add 2 Tbs. oil and lime juice through the feed tube, processing until mixture forms paste and stopping to scrape down sides of work bowl as necessary. Transfer mixture to small bowl
4. Add pasta to boiling water and cook.
5. While pasta is cooking, in large nonstick skillet, heat 2 tsp. oil over medium-high heat. Add onion and bell pepper; cook, stirring often, until tender, 5 to 6 minutes. Add green chilies and cook, stirring, 1 minute.
6. Just before pasta is cooked, scoop out 1/3 cup of pasta cooking water and add to pesto, stirring well.
7. Drain pasta and transfer to large, warm bowl.
8. Add onion mixture and cheese; toss to coat well.

Serve immediately.

We had a dry white wine with this one night and have had summer ale with it is the past. This is the perfect dish for the beach or picnic because it travels very well.