Wash the peppers, cook them in the oven at 200 °C for about 10 minutes, and when the skins begin to brown take them out. While still hot, put them in a food-grade bag and leave them there for a few minutes. When you take them out, skin them, remove the internal membranes and seeds and cut them into strips. After you have washed them, lay the basil leaves on a teacloth and leave them to dry. Blend them in the food processor with the pine nuts, shelled walnuts, clove of garlic (peeled), olive oil and half the grated pecorino. Cook the pici in boiling salted water, strain them when “al dente” (set aside a little of the water they were cooked in) and tip them into a bowl. Add your pesto, the strips of pepper, the remaining pecorino and half a ladle of the pasta water you set aside. Stir thoroughly to mix the pici well with the other ingredients (if they seem too dry, add a little more of the water they were cooked in); add a good drizzle of oil on top and serve your colourful, fragrant pasta nice and hot.