Romanesque Sauce

Directions

1. 1
   Cut Peppers in half, remove seeds and sear over a burner or under the broiler until thoroughly charred and black.
2. 2
   Place in paper bag and allow to sit for 5 minutes.
3. 3
   When cool, gently peel off the skin.
4. 4
   Meanwhile, place garlic cloves in blender or food processor and mince.
5. 5
   For lemon zest, carefully remove the outer skin, not the bitter tasting white layer, with a vegetable peeler or a grater.
6. 6
   Add peppers, almonds and lemon zest to blender and mix until coarsely chopped.
7. 7
   Spoon over hot or cold pasta.