Pasta with pesto and roasted vegetables

For the pesto:

300 g leftover roasted vegetables (e.g. eggplant, zucchini, onion) 50 g basil leaves + 1 tbsp for garnish 1 garlic clove 2 tbsp pine nuts + 1 tbsp extra for serving 2 tbsp olive oil

For the pasta:

2 tbsp Ελαιόλαδο Zest of 1 lemon 300 g spaghetti No.6 1 tbsp basil leaves Salt Pepper