Boil Pasta (800 gram) according to package instruction.
Chop Broccoli (800 gram) into florets.
Roughly chop Onion (1), Green Bell Pepper (1/2 cup), and Tomato (1).
Slice some of the Parmigiano-Reggiano (30 gram).
In a warm pan, add the Extra-Virgin Olive Oil (3 tablespoon), Salt (to taste), onion, Garlic (3 clove), and green bell pepper and leave to cook for approximately 5 minutes until soft.
Add the broccoli florets, tomato, and add between 1 1/2 to 2 cups of water. You can take pasta water or fresh water and add cheese.
Leave to cook until the Broccoli is super soft even mushy.
Blend everything together until getting a thick "sauce".
Add the the Green Peas (1 cup), Fresh Parsley (3 tablespoon), and Fresh Basil Leaf (6) and mix together.
Add the cooked pasta to the sauce, mix well, sprinkle on Ground Black Pepper (to taste), and serve immediately. Enjoy!