Pappardelle with Chicken and Pistachio-Mint Pesto

I had so much mint this year that I had to find recipes just to use it up!

1.5 c mint
1/2 c pistachios
1/4 c lemon juice
1/2 c olive oil
Salt and pepper
8 oz pappardelle pasta
1 small zucchini
1 small yellow squash
Tomatoes
Shredded chicken- optional

Make pesto- add mint, nuts, juice to processor- and slowly add oil. Add S&P.

Make pasta and save 1 c water.

Drain pasta and then add 1 c reserved water, squashes, tomatoes and pesto. Toss and add S&P. Added chicken if desired.