Pasta of your choiceenough for 4 cooked in salted water with 1 bay leaf (I used egg and spinach tagliatelle) - boil the pasta while the vegetables are in the oven
Olive oil for drizzling
For the PESTO:
25gfresh oreganoleaves only
1/2cupgood vegetable oil or mild olive oilI used cold pressed rapeseed
1garlic clovefinely chopped
30gparmesanor similar, finely grated
Sea salt and pepper to taste
Preheat the oven to 400 F/ 200 C/ gas mark 6. You will need a large baking tray.
Halve the tomatoes and place open side up on a baking sheet in a single layer. Season and drizzle lightly with olive oil. Bake for 30 minutes.
Remove from the oven half way through roasting, add the asparagus (snap off and discard the woody ends first), spread in a single layer, season and drizzle with a little olive oil and pop back in the oven for another 15 minutes.
To make the Pesto, combine the oregano, hazelnuts, garlic, parmesan and rapeseed oil, season to taste and blend briefly to a slightly grainy consistency (make the pesto while the vegetables are in the oven, to save time).
Combine the pasta with the vegetables, pour over a desired amount of the pesto and serve.
The pesto can be made ahead, stored in an air tight container and refrigerated (it will stay fresh for 2-3 days).