Cook the pasta according to the package directions. Drain the pasta and reserve about 2 cups of the pasta water. I place a measuring cup in the colander, so I won't forget to save the pasta water. Place the drained pasta in a large bowl and set aside.

While the pasta is cooking make the pesto. Combine the mint, pistachios, lemon zest and lemon juice, in the bowl of a food processor. Pulse until the pesto comes together, scraping down the bowl as necessary. With the motor running, drizzle the olive oil through the feed tube in a slow and steady stream. Scrape down the bowl and pulse again to combine. Season with salt and pepper and stir to combine.

Toss the pesto with the pasta and the roasted red peppers. Add the reserved pasta water as little bit at a time, to make the pesto creamy. Adjust the seasonings to taste and serve.