Step 1

Preheat oven to 200°C. Place the capsicum, skin-side up, on a baking tray. Bake in oven for 25 minutes or until charred and blistered. Transfer to a sealable plastic bag and set aside for 5 minutes (this helps lift the skin). Peel the skin from the capsicum and coarsely chop the flesh.

Step 2

Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente. Drain, reserving 60ml (1/4 cup) of the cooking liquid. Return the pasta to the pan.

Step 3

Place the capsicum, rocket, pine nuts, chilli and lemon rind in the bowl of a food processor and process until finely chopped. Transfer to a bowl. Stir in the lemon juice and about 2 tablespoons of the reserved liquid to make a pesto-like consistency.

Step 4

Add the rocket pesto and remaining reserved liquid to the pasta. Season with pepper and toss until well combined. Divide the pasta among serving bowls and sprinkle with ricotta. Serve immediately.