Fusilli with Roasted Peppers Pesto

2 red or orange bell peppers
40 g of sundried tomatoes
40 g of peeled almonds
40 g s of Parmigiano Reggiano cheese
8 g of fresh basil (about 20 leaves)
1 garlic clove
1 teaspoon of salted capers
5 tablespoons of extra-virgin olive oil
400 g of fusilli

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