#1 Pre-heat your oven to 425 °F. Bring a large pot of water to a boil #2 Toss the vegetables in olive oil and season with salt and pepper, place onto a sheet tray and roast in the oven for 15 minutes or until slightly golden and cooked through. Remove from the oven and set aside #3 Cook pasta according to package directions #4 Meanwhile, in a large bowl add pesto and ½ cup of pasta cooking water and stir to combine #5 Drain pasta and toss with the sauce, vegetables, and cherry tomatoes #6 Garnish with basil and cheese.