Roast for 40 -45 minutes or until the vegetables are soft and slightly caramelised. Meanwhile cook the pasta according to the packet instructions, drain and return to the saucepan.
Add the roast vegetables, pine nuts and rocket along with 30 ml water. Heat rapidly until just warm. Mix and season with salt and black pepper. Serve the pasta on warmed plates and sprinkle with balsamic vinegar.
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