1.Roast capsicum under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper for 5 minutes, peel away skin then slice thinly.
2.Cook pasta in large saucepan of boiling water, uncovered, until just tender. Drain.
3.Meanwhile, heat oil in a large frying pan. Cook garlic, nuts and chilli, stirring, about 2 minutes or until fragrant. Add capsicum and juice; stir until hot.
4.Place pasta and capsicum mixture in a large bowl with rocket and cheese; toss gently to combine.