Rebecca's Pesto Pasta

In honor of my beautiful friend and bride-to-be (this weekend!), here is her recipe for a pesto pasta that'll rock your world and next dinner party. She roasted peppers, onions, eggplant and pine nuts beforehand and added them to the fun-shaped pasta right before serving. I cannot wait to make this again soon!
rebecca's pesto pasta

Makes 8 servings
This recipe relies on your desired taste, not measurement! 
Pine nuts
Basil (a big bunch!)
Olive oil
Parmesan cheese, grated
Salt and pepper, to taste 
Parmesan cheese, shaved (to dress the pasta)
Roasted onions, peppers, eggplant, etc...
2 boxes pasta
1. Cook the pasta, according to instructions. Drain and leave aside.
2. Blend basil, garlic and pine nuts in a food processor. Slowly add olive oil while blending until desired consistency is reached. Mix in grated parmesan with a spoon.
3. In a large serving bowl, mix vegetables and pesto into the pasta at room temperature. Add toasted pine nuts and parmesan shavings on top. Enjoy!