Ingredients

Method

1. 1

   Bring a saucepan of water to a boil and season generously with salt.

2. 2

   Add the pasta to the boiling water.

3. 3

   Add the whole garlic clove, chopped kale (including stems), and chopped broccoli (including stem) to the pasta water. Cook for 3 minutes.

4. 4

   After 3 minutes, remove half of the cooked vegetables from the pot using tongs or a slotted spoon and transfer them to a food processor or blender. Leave the remaining vegetables in the pot with the pasta to continue cooking.

5. 5

   To the food processor, add the peas, lemon juice, olive oil, vegan parmesan cheese (or nutritional yeast), fresh mint, and fresh basil. Season with salt and black pepper.

6. 6

   Blend the ingredients until a smooth sauce forms. For a smoother consistency, add a splash of the pasta cooking water. For a chunkier sauce, skip the extra water.

7. 7

   In a separate dry pan, toast the hazelnuts or pine nuts until lightly golden. Roughly chop them.

8. 8

   Once the pasta is cooked, drain it along with the remaining vegetables and transfer to a large mixing bowl.

9. 9

   Pour the green pesto sauce over the pasta and vegetables. Add any extra cooked vegetables from the pot that didn't go into the sauce.

10. 10

    Toss everything together until the pasta is well coated.

11. 11

    Serve the pasta onto a plate.

12. 12

    Garnish with the toasted, chopped hazelnuts and a sprinkle of extra vegan parmesan cheese.