Coat the capsicum, chili and tomato in a little bit of oil and salt. Then roast them in an oven for 5-10 minutes. Once coloured and soft, remove the skin and seeds.
In a pan, dry fry the hazelnuts for about 8-10 minutes on a low heat until they become slightly brown. Do the same with the almonds. Allow to cool slightly.
Place the capsicum, tomato, chilli, nuts, paprika, garlic, oil and vinegar into the large personal blending jug; securely seal the blade assembly inside the blending jug.
Lock the blending jug onto the motor base by aligning the arrows and press the ‘PULSE’ button for 30 seconds or until smooth.
Remove the blade base.
Heat the remainder oil in a large saucepan, then add the pasta sauce. Cook for several minutes.
Toss through the cooked pasta, along with feta and olives. Serve immediately.
