Preheat oven to 200C
Cut four peppers into slices.
Cut two courgettes length ways in half and then in half again. Slice out the seeds. Chop into inch long chunks.
Put peppers and courgettes onto an oven tray and drizzle with oil. Season with thyme. Place on middle shelf for thirty minutes
After twenty minutes, place the tomatoes (still in the vine) into the oven on the tray. Boil the kettle.
Boil water in a saucepan with a drizzle of oil and a pinch of salt.
With four minutes to go (the water should be boiling by then), add the pasta.
Drain pasta and mix throughout the pesto. Place the peppers, courgettes and covered pasta into a bowl and decorate with the tomatoes.
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