Halve the capsicums and remove the core, place them on a roasting tray skin side up and roast under the grill until the skin is black and burnt. Using tongs, place the capsicums in a bowl and cover with cling wrap. This will steam the capsicums and help the skin come off more easily.

Bring a large pot of salted water to the boil, add the pasta and cook for about 6-8 minutes. Retain the pasta cooking water.

In a small food processor (or with a stick blender), place the basil, toasted cashews, garlic, pecorino, olive oil, salt and pepper and blitz until just combined. Don’t over mix as you still want the sauce to be a little chunky.

Once the capsicums have cooled, discard the skins and place the flesh in with the pesto and blitz again.

Add about half the sauce to a frypan and bring up to heat, then add the cooked pasta, a little pasta water and toss to combine. Add more sauce if needed and season to taste.

Serve with grated pecorino, a drizzle of olive oil, and some more pesto spooned over the top, if desired.