• Begin by cooking 400g of your preferred pasta until al dente, then drain and set aside.

• In a large pot of boiling water, blanch 1 cup of broccoli florets until tender, about 2-3 minutes. After draining, set them aside.

• In a spacious mixing bowl, combine the cooked pasta, halved cherry tomatoes, thinly sliced zucchini, yellow capsicum, black olives, and toasted pine nuts.

• For the pesto dressing, whisk together 2 cloves of minced garlic, 1/2 cup of extra virgin olive oil, 1/2 cup of grated Parmesan cheese, and a 1/2 cup of chopped fresh basil. Season with salt and black pepper to taste. Optionally, you can use 2/3 cup of Rozas Traditional Pesto at this stage, adjusting the salt and pepper accordingly.

• Pour the pesto over the pasta and vegetables, tossing everything until well coated. Squeeze the juice of one lemon over the mixture for a refreshing citrus kick.

• Serve and enjoy!