Add the Buckwheat Fusilli pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.
Place the aubergine, courgette, cherry tomatoes and sliced red pepper onto foil on a baking tray. Add the olive oil and mixed herbs onto the vegetables. Place in the oven and bake at 200C for 20 minutes or until roasted. Remove from the oven.
Place vegetables into the pan of pasta. Add the pine nuts, herbs, seasoning, lemon juice and extra virgin olive oil. Gently heat for 5 minutes before serving.