Roasted vegetables fusilli in a tomato pesto sauce - Saclà USA

Ingredients

• 1 small aubergine, roughly diced
• 225g vine grown cherry tomatoes, halved
• 225g red onions, peeled and roughly sliced
• 2-4 cloves garlic
• 2 large sprigs of rosemary or thyme
• sea salt and freshly ground black pepper
• 1 jar of Saclà Pesto Rosso
• 3 – 4 tbsp pine nuts
• 2 – 3 tbsp olive oil
• 400g Fusilli pasta