Combine: Add drained pasta to a very large mixing bowl or cold pot, OFF HEAT along with all of the pesto, ¼ cup reserved pasta water and 2 tablespoons lemon juice. Toss to coat the pasta. Stir in roasted vegetables and pan juices; toss again, adding reserved pasta water a little at a time if needed to make the pasta silky and saucy, rather than dry and sticky. You can also alternate the reserved pasta water with a drizzle of olive oil if you like. Taste, and season with additional salt, pepper and lemon juice if desired.