Carrot top pesto pasta with roasted veggies

This carrot top pesto is a game changer! The number of times I've bought carrots and composted the tops because I didn't know what to do with them makes me want to cry, because this recipe is super easy and so good! I use this pesto recipe, but doctor it up by adding approx 1/4 cup (to taste) nutritional yeast, the juice from 1/2 a lemon, and approx 1/3 cup basil.

Here is the pasta recipe (the BEST egg pasta recipe I've found). I used all-purpose flour for this recipe but if you have 00 or want to go buy some it makes it super silky and delicious. I also only made a half recipe of the pasta so my egg yolk/egg ratio was a little different, and only let it sit for 30 minutes because I got impatient, but it still worked! 

Roasted veggies:
1 red bell pepper
1 red onion
1 yellow squash 
large handful halved cherry tomatoes 
1 head broccoli
4 cloves garlic 
approx 2 cups roughly chopped crimini mushrooms

Instructions:

1. Make pasta dough first so it has time to rest 
2. Make pesto and set aside 
3. Put all the chopped veggies on a baking tray and season however you like (I used salt and this cracked peppercorn and herb seasoning that I got from Winco that I love!) and roast at 375 until they're done!  
4. Save some pasta water after straining and combine it with pasta, veggies and pesto. I also added about 1 cup of peas at the end and a few uncooked cherry tomatoes on top.