Heat oven to 220C/fan 200C/gas 7. Put the basil stalks and most of the leaves into the bowl of a food processor. Add the oil
and garlic plus a splash of water, then whizz to a rough paste. Put the asparagus at one end of a roasting tin and the beetroot at the other. Season well, then rub with about 1 tbsp of the basil mix. Roast for 7-10 mins
until the asparagus starts to caramelise and is cooked, but still firm.
Meanwhile, boil the pasta according to pack instructions. Add half the cheese to the basil mix and whizz again to make a cheesy pesto. Season to taste. Drain the pasta, then toss with the pesto, remaining cheese, pine nuts and vegetables. Sprinkle with remaining basil leaves to serve.