To make pesto, process basil, pepitas, parmesan, garlic, oil, lemon juice and 2 teaspoons water in a food processor to form a thick paste.
Cook pasta in a large saucepan of boiling water for 9 minutes. Add broccoli and boil for a further 1-2 minutes, until pasta is tender. Reserve ¼ cup of the cooking water, then drain pasta.
Return pasta and broccoli to same pot over low heat. Stir in pesto, capsicum and reserved pasta cooking water until well combined and hot.
Sprinkle with feta. Season with freshly ground pepper.

You can replace penne with any variety of wholemeal pasta.
Use toasted pine nuts or almonds instead of pepitas if you prefer.
We freshly grated parmesan from the block but you can substitute 1½ tablespoons of packaged shredded parmesan, if preferred.
Refrigerate any leftover pasta for lunch the next day. Simply reheat in microwave oven to serve.