Clean the peppers and cut them into large chunks. Peel one garlic clove and sauté it in a pan with a drizzle of extra virgin olive oil. Add the green pepper pieces, season with salt, and let them soften. Once cooked, transfer them to a blender cup (discard the garlic) and blend until smooth. Repeat the process with the red peppers.

In a small saucepan, pour in the milk and the blanched almonds. Bring to a boil and cook for 5 minutes. Blend the mixture and strain it through a fine mesh sieve to obtain a smooth almond milk.

Also strain the two pepper sauces and set them aside. Cook the mezzi rigatoni, and just before they’re fully cooked, toss them in a pan with the red pepper cream. Blend the almond milk again to create a light foam.

Once cooked, plate the dish by spreading a layer of green pepper sauce on the plate, topping it with the red pepper-coated pasta, and finishing with the almond foam.