Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, drain the pasta and return it to the pot. Meanwhile, in a food processor, pulse the almonds, garlic and lemon zest until finely chopped. Add the roasted peppers, spinach, oil, pecorino and 1/8 tsp each salt and pepper. Purée until smooth, scraping down the sides of the bowl as necessary. Toss the pasta with the pesto, adding some of the reserved cooking water if the pasta seems dry.