Pesto pasta salad with roasted veg and baked ricotta

Instructions

1. Preheat oven to 200°C. Line two baking trays with baking paper. Arrange eggplant, courgette and capsicum over one and a half trays.
2. In a bowl, combine ricotta and oregano. Place ½ teaspoonfuls of the ricotta mixture onto the remaining half of the baking tray. Bake for 15-20 minutes, or until vegetables are tender and ricotta has golden edges.
3. Meanwhile, cook pasta in a large pot of boiling water according to packet instructions. Drain.
4. In a large bowl, combine roasted vegetables, pasta and pesto. Stir through rocket, baked ricotta and pine nuts. To serve, divide among 4 serving bowls and sprinkle with parmesan.