First, prepare the pesto sauce. Put in a food processor or blender the peppers, garlic, lemon juice, half the almonds, half the feta cheese, freshly ground pepper and a little salt and puree. Add the olive oil gradually and continue to puree.
Next, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Lasagne. Stir with a fork and let the pasta boil for as long as indicated on the package.
Strain the pasta and return the pasta to the pot with the pesto sauce. Stir gently to spread the sauce evenly.
Serve the pasta sprinkled with the rest of the feta cheese, the rest of the almonds and finely chopped basil.