Set a pot full of salted water to boil.
Preheat your grill to 400 to 450°F and use a Stainless Steel Griddle, Napoleon Wok Topper, or Cast Iron Griddle to grill your veggies until they are cooked through and slightly charred.
Cook the pasta until al dente, following the package instructions.
While the pasta is cooking and the veggies are grilling, combine all of the herb and pea pesto ingredients into a blender. Blitz them until everything is smooth. Set aside.
When the pasta is cooked, reserve 1 cup of pasta cooking liquid, drain the pasta and return it to the pot.
Toss the pasta with the pesto and cheese, adding the pasta liquid 1 tbsp. at a time if needed to smooth the pesto and cheese mixture.
Toss in the grilled veggies and serve immediately.