Step 1

Cook the pasta in a large saucepan of boiling salted water following the packet directions or until al dente. Drain, reserving 1/4 cup cooking liquid. Return pasta to saucepan.

Step 2

Meanwhile process chickpeas, rocket, basil, pecorino, garlic, lemon juice and water until finely chopped. Season. Add oil in a slow, steady stream until well combined. Reserve 1/4 cup pesto mixture.

Step 3

Add the cooking water, peppers and remaining pesto to the pasta. Toss well to combine. Divide the pasta mixture among serving bowls. Top each with a spoonful of reserved pesto. Sprinkle with extra pecorino and micro basil.