This pasta, somewhat of a hybrid between a pesto and a Spanish romesco sauce, stands on its own as a meal, but it would also make a beautiful side dish for a summer grill.

Instructions

1. Bring a large pot of salted water to a boil.
2. Heat a grill or gas burner to high. Char the peppers on all sides,  about 10 minutes total, and transfer to a paper bag until cool enough to  handle.
3. While peppers are cooling, cook linguine for 11 minutes and drain. Return pasta to the pot off the heat.
4. While pasta is cooking, pulse together garlic, almonds and salt in  the bowl of a food processor (or pound them to a paste in a mortar and  pestle) until finely chopped. Then add the basil leaves and pulse again.
5. Remove peppers from the bag and peel the skins off. Transfer to a  cutting board, cut in half lengthwise, and scrape out seeds and stems.  Add peppers to the food processor and pulse until a paste forms. Drizzle in olive oil and lemon juice, and pulse until incorporated. Add cheese and pulse again. Season to taste with additional salt if desired.
6. Serve warm or cool.