1. Set a big pot of salted water on the stove and bring to a boil.
2. Add pasta for two people.
3. Tear the kale of the stem and add it to the pasta water, along with the peas and a garlic clove.
4. You only want to soften the kale slightly, so after about a minute you can use a thong to pick it up. Scoop also up the garlic, about half of the peas and some of the pasta water.
5. Add the kale, garlic, peas and a little bit of the pasta water to a blender, along with basil, mint, lemon juice and good grating of parmesan (or nutritional yeast to keep it vegan). Mix smooth, taste and adjust the flavor, adding more salt, lemon, parmesan or pasta water if needed. You want it entirely smooth.
6. Break the florets off the broccoli and toss into the pasta water during the last few minutes of the pasta's cooking time.
7. Pour it all into a colander and then back into the pot.
8. Pour half of the green sauce into the pot and give it a stir until it's all creamy.
9. Grab two plates and divide the remaining sauce in the middle of  the plates. Use the backside of a spoons to create round puddles. Divide the pasta on top.
10. Chop the toasted hazelnuts and sprinkle the over the pasta, along with some fresh mint leaves.