Chop all the vegetables and preheat the oven to 190C.
On a roasting dish, toss the vegetables in a drizzle of olive oil, and roast in the oven for 40 minutes until cooked and golden at the edges.
Meanwhile, bring a large pot of salted water to the boil. Add the pasta and cook for about six minutes. Since you will be cooking the pasta for a second time in the oven, you want to make sure the inside is still hard.
Put the pesto and crème fraiche into a saucepan, season with ground black pepper, then heat gently for two minutes, stirring.
Mix the pasta and vegetables into the sauce. Spoon the mixture into ovenproof dish, and sprinkle with cheese.
At this stage, I divide in two using one portion straight away; the second portion, I freeze.
To freeze: Cool completely. Cover and freeze. Allow to thaw in the fridge overnight. Preheat oven to 190C. Cook for 20 minutes, until piping hot
To serve straight away: Cook in the oven for 15 minutes at 190C, and place in the centre of your table and allow your children to serve themselves, encouraging them to taste any new vegetables.