Place cauliflower pieces and spring onion quarters in a medium bowl, and asparagus in a separate bowl. Drizzle with Montebello Organic Extra Virgin Olive Oil and the Urban Accent Roasted Garlic and Rosemary Veggie Roaster blend. Place cauliflower and onion on one foil-lined baking sheet, and the asparagus on another.
Bake cauliflower and onions for about 20 – 25 minutes, or until tender and golden brown. Bake asparagus for about 6 – 10 minutes, or just until asparagus is tender but retains its vibrant color.
Meanwhile, cook pasta according to directions on box and drain, reserving 2 – 4 tablespoons of pasta water. Return cooked, drained pasta to pot and return to low heat.
Add Artichoke Pesto and toss pasta in sauce, adding reserved pasta water if needed to coat well. Add in roasted vegetables and toss again.
Divide pasta into two large bowls and finish with mint and parsley leaves. Serve alongside a warm, crusty baguette that has been topped with our Tomato Herb Bruschetta Spread.