1 broccoli, cut into mini florets

3/4 lb (375 g) cut macaroni

3 green onions, finely chopped

1 cup (250 ml) toasted pecans, chopped

1/2 cup (125 ml) roasted yellow bell peppers, diced

1/4 cup (60 ml) olive oil

1 shallot, finely chopped

3 tablespoons (45 ml) lemon juice

3 tablespoons (45 ml) chopped parsley

Salt and pepper

In a large pot of salted boiling water, blanch broccoli for 1 to 2 minutes. Remove from boiling water with a slotted spoon and place in ice water to stop cooking. Drain.

In the same pot of salted boiling water, cook pasta until al dente. Drain and oil lightly. Let cool.

In a large bowl, combine cooled pasta, broccoli and remaining ingredients. Season with salt and pepper.

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