Preheat the oven to 400 F

Cut the asparagus into 1u0022 pieces and transfer them to a parchment lined baking sheet

Drizzle in 1 tbsp of olive oil and season with salt and pepper. Roast for 20 minutes

While that roasts, bring a large pot of salted water to a boil and cook your pasta as instructed on package. Once ready, drain and set aside

Transfer the pasta to a large bowl and mix together with a tbsp of olive oil, the pesto, lemon juice, and a pinch of salt u0026 pepper. Toss to combine

Add the roasted asparagus, peas, chopped bell peppers and cheese. Mix well and adjust salt if needed

Serve cold or warmed up with an extra sprinkle of cheese and lemon zest

Leftovers will stay fresh in the fridge for up to 5 days.