Spaghetti with Bell Pepper Pesto
For the pesto, rinse the bell peppers, cut in half, remove seeds and remove the inner ribs. Lay skin-side up on a baking sheet and bake at 250°C (approximately 475°F) until the skin blisters. Remove from the oven and peel the skin. Peel the onion and garlic, trim chile pepper, remove seeds and chop all into small pieces. Fry onion, garlic and chile pepper in oil. Add to a blender jar with bell peppers and almonds and puree. Season with salt and pepper.
Cook spaghetti according to package instructions until al dente, drain and mix with the pesto. Distribute among bowls, garnish with basil and grate pecorino cheese over the top. Serve immediately.