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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.
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In a pot of boiling salted water, add the pasta and cook as per packet directions.
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Place the capsicums in a bowl and cover with plastic cling wrap. This will steam the capsicums and help the skin peel off.
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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.
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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
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Serve with grated pecorino, chopped cashews and cracked black pepper