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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