Preheat oven to 400 F. Toss vegetables with oil and salt until combined, then spread evenly on a baking sheet. Bake in the preheated oven for 20-25 minutes, or until vegetables are soft. Remove from the oven and flip the veggies halfway through for even roasting.
To make pesto: combine all pesto ingredients in a blender or food processor and blend for 2 minutes, or until smooth. Place in a small bowl and set aside.
To make pasta: Boil 3 quarts of water in a pot. Add a pinch of salt and pasta and cook for 10 minutes. Drain and toss with 2/3 of the pesto. Top with roasted vegetables and serve with extra pesto.