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Bring a big pan of salted water to the boil and cook spaghetti according to packet instructions
Dice the halloumi into small cubes
In a blender or food processor, combine basil, 45g pecorino, salt, pepper, lemon juice, olive oil, water, and nuts and seeds. Blend until smooth and glossy
Chop broccoli into tiny bite-size pieces and add to the pasta pot for the last 3 minutes of cooking
Heat oil in a pan and fry the diced halloumi until crispy and golden
Drain pasta and broccoli, reserving a mug of pasta water. Tip back into the pan with the green pesto sauce and halloumi
Loosen with pasta water or olive oil until silky
Top with remaining 5g pecorino and serve