Heat oven to 220C/200C fan/gas 7.
Put the vegetables and garlic in a large
roasting tin, toss with the oil and season.
Spread out in a single layer and roast for
35 mins until tender, stirring after 20 mins.
Meanwhile, cook the pasta following
pack instructions. Reserve some of the
cooking liquid, then drain.
Pop the pancetta, with a drizzle of
oil, into the pan you cooked the pasta
in. Cook for 2-3 mins until golden, crisp
and cooked though. Toss in the drained
pasta, Parmesan, roasted veg and a
couple tbsps of the reserved cooking
liquid. Tear in most of the basil leaves
and stir. Serve sprinkled with remaining
basil leaves and extra Parmesan.