Preheat oven to 400 F. Drain artichokes and squeeze out as much liquid as possible. Chop into small pieces and toss with broccolini, asparagus, and extra virgin olive oil. Season generously with freshly cracked sea salt and black pepper and spread out on a parchment lined baking sheet.
Roast vegetables until lightly browned and tender, 30 - 35 minutes, tossing occasionally. When vegetables are almost done, prepare ditalini according to package directions.
Combine cooked pasta and vegetables in one bowl. Add Pistachio Mint Pesto in increments, stirring after each addition. I generally use all but a few tablespoons. Season with salt and pepper to taste.
Serve warm or at room temperature.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/very-green-pasta-salad/