In a big pot put water to boil. Once it starts to boil add salt to it and then add the washed broccoli florets. Cook for 3-4 minutes.
Drain in a strainer on a bowl. Collect the water and return it back to the pot and put it to boil.
Add the chopped spinach and kale and cook for a minute in the boiling water.
Drain in the strainer and immediately put cold water over it to stop the process of further cooking . (This process ensures that the color of the green veggies retain and do not turn black).
In the food processor or chopper or grinder add the chopped garlic.
Add the washed basil leaves in it and pulse.
Add the cooked broccoli florets and the spinach and kale.
Pulse everything together. Add salt and 1 tbsp of olive oil. Pulse.
Add the walnuts or pine nuts and blend everything well together.
Add the grated parmesan cheese and blend and remaining olive oil .
Crush everything together . The texture of the pesto will be grainy due to broccoli.
Remove the pesto in a bowl and keep aside. This pesto can be refirgerated for couple of days in an airtight container.
Put extra virgin olive oil in a pan or wok on medium heat. Add immediately the chopped garlic and saute till golden and aromatic. (The flavor of garlic will be nicely infused when you start heating it with the cold oil)
Add the chili flakes.
Saute . (Add cooked pasta after this step if not adding mushrooms and sun dried tomatoes)
Add the sliced mushrooms . (it is optional)
Mix well . Add some salt and cook on high heat till the mushrooms cook and the water is dried.
Add the sundried tomatoes strips and mix well. (it is optional. You can also use fresh cherry tomatoes in place of sundried tomatoes).
Add the cooked bow shaped pasta.
Add the prepared pesto and mix well. I forgot to take the pic of the pasta after mixing pesto in it. The pasta are ready to serve.
Remove the broccoli spinach kale basil pesto pasta in the serving plate. Drizzle some extra virgin olive oil. Sprinkle the grated parmesan cheese , chili flakes and italian herbs and garnish with fresh basil and serve. The pasta can be enjoyed cold too and hence can be packed for lunch box or carried for picnic or potluck.