Cilantro pesto pasta

Cilantro Pesto:
1/4 cup slivered almonds
1 1/2 cups cilantro leaves
1 jalapeño pepper seeded and coarsely chopped
3 cloves of garlic crushed & peeled
1/2 tsp salt
2 tbs olive oil
1 tbs fresh lime juice
freshly ground pepper to taste (usually about 1/2 tsp)

Onion Mixture:
2 tsp olive oil
1 cup chopped sweet onion (vidalia would work)
1 cup diced red bell pepper
4 1/2 oz can mild green chilies
12 oz dried orecchiette, gnocchi, or medium shell pasta
1 cup grated cheese (pepper jack or parmesan)

Put water to boil and make pesto - toast almonds until light golden and combine almonds with cilantro, jalapeño, garlic, salt & pepper in a food processor. Chop, then add 2 tbs of olive oil and lime juice, chop some more until mixture forms a paste.
Add pasta to boiling (slightly salted) water. While pasta is cooking heat 2 tsp of oil in a skillet. Add onion and bell pepper and cook until tender, stirring often (5 min or so). Add green chilies from a can and pesto and cook for another minute until uniformly heated.
Just before pasta is cooked scoop out 1/3 cup of pasta water and add to pesto. Drain pasta and transfer to a large bowl (warm up the bowl so it doesn't cool too fast and stick). Add onion-pesto mixture and cheese and toss until well coated.
Serve (feeds about 4 people).