Vegetarian Red Pesto Pasta with Roasted Veggies

Place all pesto ingredients in a bowl and mix together with an immersion blender. Adjust taste and set aside.

Preheat oven to 250ºC (475ºF). Place a baking sheet on an oven tray. Spread out chopped eggplant and zucchini. Add the olive oil and season with salt and pepper. Mix well and roast in the middle of the oven for 15 minutes, mixing once after 5 minutes.

Cook pasta according to instructions on package, until just al dente. Make sure to save some of the pasta water.

When pasta and roasted veggies are done, place pasta in a bowl or pan large enough to hold all pasta and veggies. Mix in pesto and add pasta water a little at a time. Mix until well-mixed and creamy.

Add roasted vegetables, tomatoes, and olives. Mix well, taste, and adjust seasoning. Serve with additional Parmesan cheese if desired.