In a large pot, add 4 litres of cold water with sea salt to taste. Set your heat to high. Once boiling, add 1 package (375 g) of Catelli®Small Shells. Stir frequently and cook according to package instructions.When cooked, strain and set aside.

Over medium heat in your favourite skillet or saucepan, heat 2 tablespoons of olive oil and season with sea salt. Add the thinly sliced Vidalia onion, stirring frequently until caramelized or well browned. Remove the onion and reserve, leaving the oil in the pan.

Depending on how big you cut your seafood, start adding the largest pieces into your pan, taking care not to overcrowd the pan. You’re looking for a nice brown finish on your seafood.

Add the diced Roma tomatoes and the thinly sliced sundried tomatoes, mixing thoroughly. This will start to develop a bit of sauce.

Once the Roma tomatoes are cooked down, add the nut-free basil pesto, the caramelized onions and broccoli florets. Stir through and remove from heat.

Add your perfectly cooked and drained pasta to the pan, stir through and plate, topped with some grated Grana Padano.