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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.
Cut polenta in 1x2” rectangles. Lightly coat the bottom of a medium skillet or sauté pan set with olive oil and set over medium heat. When the oil is hot, gently add the polenta and cook on one side for 3 minutes, or until bottom is golden. Flip polenta and cook for an additional 3 minutes, or until golden on the other side. Remove from the pan, lay on a paper towel-lined plate to absorb any excess oil and sprinkle lightly with salt.
Remove the lemon basil leaves from the stems, stack them on top of one another, roll them up into a cylinder and slice thinly from one end to the other to make ribbons (chiffonade).
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. Top the polenta crostini with a tablespoon or two of the veggies.
Sprinkle the roasted tomatoes on top of the fusilli, add the remaining feta, if desired, and serve alongside the polenta crostini.
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