Roast vegetable fettuccine

Method

• 1
  Preheat oven to 230C.
• 2
  Place the zucchini, eggplant, capsicum, olive oil, salt and pepper in a large bowl. Toss well to combine. Transfer the vegetables to a large roasting pan. Roast in preheated oven for 25 minutes, or until the vegetables are tender and golden and slightly crisp around the edges.
• 3
  Meanwhile, cook the fettuccine in a large saucepan of salted boiling water, following packet directions, until al dente. Drain and return to the saucepan.
• 4
  Add the roast vegetables and pesto to the warm fettuccine and toss gently to combine. Taste and season with salt and pepper. Serve immediately.