Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Line two large baking trays with baking paper. This initial step sets the stage for the entire dish; the heat will begin to build, and you'll soon smell the promise of a cosy kitchen.

Roast the Vegetables: In a large bowl, toss the bell peppers, red onion, courgettes, cherry tomatoes, and smashed garlic cloves with 60ml of olive oil, salt, and pepper. Spread the vegetables in a single layer on the prepared trays. You should hear a gentle sizzle as they hit the hot trays. Roast for 30-35 minutes, giving the trays a good shake halfway through, until the peppers are tender and their edges have begun to char, the courgettes are golden, and the tomatoes have blistered and collapsed slightly. The kitchen will smell sweet and deeply savoury.

Toast the Pine Nuts: While the vegetables are roasting, place a large frying pan over a medium heat. Add the pine nuts and toast them, shaking the pan frequently, for 2-3 minutes. You're listening for a very faint rustling sound and watching for them to turn a light golden brown. They can burn in seconds, so keep a close eye on them. Once toasted, tip them onto a plate to cool.

Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the rotini and cook according to the package instructions until al dente — the pasta should have a tiny white dot in the centre when you bite into it, offering a pleasing resistance. Just before draining, reserve about 120ml of the starchy pasta water. Drain the pasta in a colander and let it steam dry for a minute or two.

Make the Dressing: In a small bowl or a jam jar, whisk together the balsamic vinegar, Dijon mustard, and a pinch of salt and pepper. Slowly drizzle in 3 tablespoons of extra virgin olive oil while whisking continuously until the dressing is emulsified and looks smooth and glossy.

Combine While Warm: Transfer the drained pasta to a very large mixing bowl. Using tongs, immediately add the roasted vegetables, squeezing the softened garlic cloves out of their skins and into the bowl first — they will be soft and buttery. Pour over the dressing and add about 60ml of the reserved pasta water. Toss everything together vigorously. The warm pasta will absorb the dressing and the starchy water will help it cling to every spiral, creating a silky, cohesive texture.

Finish and Serve: Allow the salad to cool for at least 10 minutes at room temperature. After testing this recipe five times, I finally got it just right: the salad should be served warm or at room temperature, not piping hot. Stir through the toasted pine nuts, the grated Parmesan, and most of the torn basil leaves. Taste and adjust seasoning. Transfer to a serving platter and garnish with the remaining basil. The finished dish should be a beautiful mosaic of colour, with glossy pasta, tender vegetables, and pops of green from the basil.