• Heat oven to 400F. Arrange oven racks so 1 is lower center and 1 in upper part of oven.
• Spoon 1 tablespoon of pesto over top of feta. Place feta in center of 9×13 baking dish. Drizzle feta with ½ tablespoon of olive oil and sprinkle with red pepper flakes.
• In a large bowl, toss 3 tablespoons of pesto, remaining olive oil, tomatoes and broccoli until tomatoes and broccoli are well coated; spoon around feta in baking dish.
• Bake on center rack for 20 minutes.
• Meanwhile, toss shrimp with 2 tablespoons of pesto. At end of 20 minutes bake time, remove baking dish from oven. Arrange shrimp around the edge of dish on top of broccoli and tomatoes. Return to oven and continue baking 8 to 10 minutes or until shrimp are pink and cooked through.
• Cook pasta according to package directions in lightly salted water; drain reserving ½ cup of pasta water.
• Spread cut sides of bread with some of the remaining pesto. Sprinkle with parmesan cheese. Place on a baking sheet and bake on upper rack for 5 minutes or until golden brown and crisp. Slice bread into serving pieces.
• Remove the baking dish from oven and immediately toss feta, shrimp, broccoli and tomatoes together adding some pasta water to make a creamy sauce. Add warm pasta and toss again.
• Top with fresh herbs and serve with bread.