To make pesto sauce roughly chop red capsicums and put into a mixer jar. Add garlic, toasted pinenuts, 15 basil leaves, 2 tbsps extra virgin olive oil, crushed black peppercorns and salt and grind to a coarse paste. Add 1 tbsp grated parmesan cheese and grind again.
Heat 2 tbsps extra virgin olive oil in a non stick pan, add fusilli and broccoli florets and a little water. Cook till broccoli softens slightly and the pasta gets heated through.
Add the pesto gradually and mix well. Add remaining basil leaves, drizzle remaining extra virgin olive oil and remaining parmesan cheese and mix lightly.