Make the sauce: Blend peas, garlic, olive oil, tahini, bouillon, nutritional yeast, basil, lemon juice, salt, and pepper until smooth and vibrant.
Grill the tomatoes: Drizzle with olive oil, season, and grill until lightly blistered.
Make the pasta: Blend spinach with olive oil and water. Mix into the flour to form a dough, then knead for 5 minutes.
Cook the pasta: Use kitchen scissors to snip the dough directly into boiling salted water along with the broccoli. Cook 2–3 minutes.
Toss & serve: Drain, toss with the green sauce, adjust seasoning, and top with grilled tomatoes.
