Place two handfuls of sliced cherry tomatoes on a baking tray with 1 tsp drizzle of olive oil and roast for 10 minutes in a hot oven until tender. Meanwhile, cook 50g of pasta in a large pot of boiling water according to packet instructions. Add large handful of peas and 60g of broccoli for last 2 minutes of cooking time then drain and return to saucepan. To make the pesto, in a food processor, blitz 1 tbsp each of basil and parsley, 1 tsp of pine nuts, a squeeze of lemon juice, ¼ of an avocado and a splash of water. Mix the pasta with the pesto and garnish with roasted tomatoes.