Preheat oven to 450˚F. Bring a large covered pot of water to a boil over high heat.
Cut the tomatoes in half and place in a bowl. Remove the tip and mince the garlic.
Add the garlic to the tomatoes. Quarter the broccoli and place into a separate bowl. Sprinkle both bowls with salt, drizzle with oil and toss to coat. Place the broccoli on one side of a sheet tray and the tomatoes and garlic on the other half. Bake for 12-15 min, or until the broccoli is tender and the tomatoes and garlic are roasted. Remove from the oven. Put the broccoli and the tomatoes aside for use in step four.
Season the boiling water lightly with salt and stir in the fusilli. Cook for 10 minutes, or until al dente, then drain (reserving ¼ cup of the pasta water). Return the pasta to the pot, drizzle with olive oil* and gently toss. Set aside.
Stir the pesto into the pasta, adding a little reserved water until the desired sauce consistency is reached (for a thicker sauce, begin with no water and add the water to thin it out, as desired).
Strain any excess marinade from the piquillo peppers and place into a bowl along with the roasted broccoli, the lemon basil and 1/4 of the feta. Shake the vinaigrette and then drizzle over the broccoli mix.
Sprinkle the roasted tomatoes on top of the fusilli and add the remaining feta.
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