Heat a griddle pan. Add the red pepper, skin side down, and cook until the skin blisters and blackens. Cook the courgette, onion and aubergine slices and the asparagus for 2 minutes on each side. Alternatively, cook all the vegetables under a preheated hot grill.
Peel the skin off the pepper and slice into ribbons. Place in a dish with the courgette, onion, aubergine and asparagus. Drizzle with 4 tablespoons of the oil. Keep warm in a low oven.
Meanwhile, cook the linguine in a pan of lightly salted boiling water for 8–10 minutes, or according to the packet instructions, until al dente. Add the petits pois for the last minute of the cooking time.
Drain the linguine and petits pois, then return to the saucepan. Add the vegetables, seasoning and Parmesan. Toss well, adding the remaining oil if necessary. Add the basil and toss again, then serve.