Preheat oven to 400°FLine 1 or 2 large baking sheets with parchment paper and set asideRoast vegetables: In a large bowl toss the vegetables along with the onion and garlic with olive oil and season with salt and pepper to tasteSpread the veggies on on the baking sheet/s without overcrowding and bake for 20-30 minutes or until tender and with golden brown edges. Toss veggies and rotate pan halfway through roasting.Make pesto: While veggies are roasting make the pesto by adding everything except the oil and Parmesan cheese to a food processor. Pulse until everything is finely chopped, scraping down the side of of the bowl when needed. Drizzle in the oil while the processor is running and until the pesto is nice and smoothTransfer the pesto to a bowl, stir in the Parmesan cheese and season with salt and pepper if needed. Set asideBoil Pasta: Bring a large pot of salted water to boil and cook the pasta according to the box instructions, reserving ¼ cup of the cooking water. Drain and set asideIn a large bowl add the cooked pasta, roasted vegetables, pesto and the reserved cooking liquid. Toss to coat and check for seasoning.Serve with extra Parmesan cheese and some fresh herbs to garnish