Bring a small pan of salted water to the boil. Roughly chop the broccoli and slice the stalks then add the broccoli florets and stalks to the boiling water for 3 minutes along with the garlic clove. After 3 minutes, add the peas for a further minute to defrost.
Meanwhile tip the pasta into a medium pan of boiling salted water and get that cooking (check label instructions for the suggested cooking times as varies for pasta type and size and shape).
Then back to the first pan, drain the veg and then tip the veg into the blender and add the rest of the ingredients; the olive oil, lemon juice, nuts/seeds, fresh basil (roughly tear), grated cheese and salt and pepper.
Put the lid on the blender and then blend until smooth and creamy. Then taste the pesto sauce for seasoning adjusting with more salt and pepper or add a little water if it’s too thick.
Once the pasta is cooked al dente, drain and then add the pesto to the pan, add enough to coat, you can keep adding more sauce or let everyone help themselves to more. Garnish with extra basil leaves if you like or grated cheese.