Wash and dry with a paper towel the basil leaves. Add the basil leaves, yeast flakes, pine nuts, garlic, extra virgin olive oil and salt into a food processor or hand blender.

Blend until smooth consistency. Adjust to taste with salt.

Cook the pasta following packet instructions.

Cut the broccoli into florets and cook the florets in boiling water for 10 minutes. Drain the water and leave to cool.

Cut open the avocado, use a spoon to scoop the flesh and cut it into cubes.

When the pasta is cooked, drain the water, add the pasta into a big pan and add the pesto sauce, broccoli florets and avocado cubes. Season with salt and pepper.

Before serving, sprinkle some yeast flakes on the top.