Cut the cherry tomatoes in half, place on a baking tray, sprinkle with 1 tsp of chilli flakes, a little salt, pepper and drizzle with 1 tbsp of olive oil. Cook in the middle of the oven for 20 minutes.
Cook the pasta in a large pot of boiling salted water according to package instructions and drain.
For the sauce
Mash the avocados, add in the pesto, salt, dill, oregano, basil, crushed garlic and a squeeze of lemon juice. Stir in the garden peas and edamame beans. Taste and season to taste.
Stir in the avocado sauce into the pasta, and transfer onto a plate.
Decorate with roasted tomatoes and dollops of coconut yoghurt before drizzling with a little olive oil.