Ingredients1/4 cup walnuts2 tbsp hemp seeds2 large bunches of basil1 handful of rocket or spinach2 cloves of garlic, peeled1 lemon, juiced2 tbsp extra virgin olive oilSplash of water1/2 tsp of chilli flakes (or more according to your desired spiciness)Salt and pepper1 head broccoli, chopped into bite-size pieces1 cup frozen peasPasta**Pulse pasta, green pea or the mixed variety (peas, lentils, chickpeas and borlotti beans) work well with the flavour and is a great way to add additional protein and fibre to the meal.DirectionsUse a food processer to combine the basil, rocket, walnuts, hemp seeds, garlic, lemon juice, extra virgin olive oil, chilli and salt. Blend until smooth. A splash of warm water will help the ingredients combine well.Into a pot of boiling water, cook the pasta according to the instructions on the packet. When the pasta is cooked halfway, add the broccoli and frozen peas to the water. Continue cooking on high heat until cooked through.Once the pasta and veggies are cooked, drain water and return to the pot. Reserve ¼ cup of cooking liquid.Add the pesto sauce to the cooked pasta and veggies and mix well. Add the saved pasta water for a creamy consistency.Serves 4Have leftovers? Try this recipe: A leftover pasta salad from Ambrosia Nutrition.