Blanch the broccoli

• Bring salted water to a boil and blanch the broccoli briefly.
• Drain the broccoli; no ice bath needed since it will be grilled.

Cook the pasta

• Cook the pasta in salted boiling water until al dente.
• Drain and set aside.

Grill the broccoli

• Grill the blanched broccoli until lightly charred and tender.

Prepare the beans

• Rinse the cannellini beans well.
• Break some of the beans with your hands to make the salad creamier.

Make the dressing

• Whisk the defrosted pesto with the red wine vinegar and olive oil.

Assemble the salad

• Combine the beans, pasta and grilled broccoli in a bowl.
• Pour over the dressing and toss well.
• Season with salt and serve.