Begin by bringing a large pot of salted water to a boil. Add your gluten-free pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Once done, drain the pasta in a colander and set it aside.

In a steamer basket over boiling water, place the broccoli florets. Cover and steam for about 5-7 minutes until they are bright green and tender but not mushy.

Transfer the steamed broccoli to a food processor, adding the fresh basil leaves, garlic cloves, and pumpkin seeds. Pulse these ingredients together before streaming in the extra virgin olive oil until you achieve a smooth and creamy consistency.

Once the pesto has reached a creamy texture, stir in the freshly grated Parmigiano-Reggiano. Blend briefly just until the cheese is fully incorporated.

In a large bowl, combine the drained gluten-free pasta and the broccoli pesto. Gently toss until the pasta is well-coated in the vibrant green sauce.

Plate your Broccoli Pesto Pasta immediately, garnishing with additional grated Parmigiano-Reggiano or fresh basil if desired.