Pulse Pasta with Capsicum, Cashew & Pecorino Pesto

Method

1. Halve the capsicums and remove the core. Place them on a roasting tray skin side up and roast un-der the grill until the skin is black and burnt.
2. In a pot of boiling salted water, add the pasta and cook as per packet directions.
3. Place the capsicums in a bowl and cover with plastic cling wrap. This will steam the capsicums and help the skin peel off.
4. Once the capsicums have cooled, peel the skins off and place the capsicum (without the skin) in a small food processor with the basil, toasted cashews, garlic, pecorino, olive oil, salt and pepper and blend. Avoid over blending as you still want the sauce to be chunky.
5. Add the sauce to a fry pan and bring up to heat, then add the cooked pasta, a little pasta water and toss to combine
6. Serve with grated pecorino, chopped cashews and cracked black pepper