Preparing the peppers from scratch:

• Place peppers directly on the burner of your stove over high heat. Turn them with tongs as they cook. You want them to be blackened all over.
• Once they are black, place them in a large piece of foil and wrap them up to contiue to cook for 10 minutes. Remove from foil and rub off all of the black under running water.
• Slice vertically down the middle, remove the stem and seeds then roughly chop into 2 inch pieces, or chop peppers from a jar.

Make the sauce:

• Heat a large pan with water and 2 teaspoons salt for the pasta.
• Heat a large skillet with olive oil, when hot add garlic and red pepper flakes, cook for 1 minute.
• Add red peppers and cook for 3 more minutes.
• Add pepper mixture, cashews, water and salt to a blender or food processor and continue to mix until it is a smooth. (you will still see some texture from the nuts)
• Place the mixture back into the skillet and slowly heat on low flame.
• Cook pasta, when fully cooked, scoop out the pasta and place into the sauce. Stir then add 1/2 cup of liquid from the pasta water.
• Add half of feta to pasta and continue to cook for another few minutes.
• Serve with the remainder of the feta and herbs on top.