Add parsley, basil, greens, walnuts, 1 tsp garlic, nutritional yeast, avocado, pasta water, 1/2 tsp salt and lemon juice to a blender. Process until smooth.
Cook broccoli and cherry tomatoes over medium heat with a splash of water or oil, 1/2 tsp garlic, 1/4 tsp salt and 1/4 tsp pepper until tender.
Once pasta is done, drain and swirl pesto mix throughout the noodles and stir in broccoli, tomatoes and 1/4 cup grated Parvegano cheese.