Take the roasted vegetables and heat them in a saucepan. Add a tablespoon of tomato puree and hot water to dissolve it into. Add the herbs and mix well and heat until warmed through throughly.
Put the pasta in boiling water (50g per person) and simmer for 10 minutes. 2 minutes before it is ready chop the aspargus and place in a jug full of boiling water.
Drain the water off the pasta and mix with the asparagus.
Serve the pasta with the roasted vegetable sauce on top and some black pepper.