Method

1. Place the pasta in a large saucepan of boiling salted water  and cook until al dente according to package instructions
2. For the Pesto : place the  butter, water &  broccoli in a  separate saucepan, add the  spinach,  s and p  and cook for  5 minutes with the lid on 
3. Scoop the vegetables out  into a  processor and blend
4. Then add almonds, olive oil, tahini paste, grated parmesan,  lemon juice, chilli flakes, garlic and blend 
5. check consistency and slacken with some of the cooking water – approx. 60 mls/ 4T if necessary 
6. Drain the pasta and put it back in the cooking pan
7. add the pesto and stir through   
8. Tip into a bowl and leave to cool
9. Cook the broccoli and peas and cool.
10. When  the pasta and vegetable are cool – add the broccoli tips,  garden peas, olives and red onion and mix through
11. Tip into serving dish and garnish with long thin  strands of lemon zest and basil leaves