Bring a large pan of water to the boil and add the 250g broccoli florets. Cook until just starting to soften - about five minutes.
Drain and allow to cool slightly. If you wish you can put them in a bowl filled with ice cubes now which will help to keep them vibrantly green.
Rinse out your saucepan and refill with clean water. Bring to the boil then cook 500g prepared new potatoes for 10 minutes. Add 220g prepared green beans and cook for a further 3-5 mins until soft. Keep an eye on the potatoes and test with a sharp knife as they’ll cook quicker if you’ve cut them smaller. Drain and set aside.
While the potatoes are cooking bring a separate pan of water to the boil and cook your pasta according to the packet instructions.
While the pasta and potatoes are cooking put the cooked broccoli into your food processor along with 1 chopped clove of garlic, 50g torn basil leaves, the juice of a lemon, 50g cashew nuts, 3 tbsp olive oil, 2 tbsp nutritional yeast and a pinch of salt.
Blend everything together.
Stir the pesto through the pasta and add the cooked green beans and new potatoes. Gently warm through and serve immediately.