Rub the peppers with the oil and cook under a preheated very hot grill, turning occasionally, until black and blistered all over. Transfer the peppers to a bowl, cover with clingfilm and leave to steam for 5 minutes. This will make it easier to peel off the skins.
When the peppers are cool enough to handle, peel off the skins. Cut one of the peppers into strips, trimming off the white core and seeds as you go, and reserve. Trim the remaining peppers.
Put the trimmed peppers in a food processor with the almonds, garlic clove and pecorino and process until smooth. Season with salt and pepper. Transfer to a serving bowl.
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until it is al dente. Drain the pasta and add it to the sauce with the reserved pepper strips and rocket. Toss through the pasta. Serve immediately with a generous drizzle of extra virgin olive oil.