Boil 250 grams of pasta in a large pot of salted water until al dente. Drain and set aside.
Cut 200 grams of broccoli into small florets and steam them for 5-7 minutes until tender but still crisp. Set aside.
In a blender, add 100 grams of fresh basil leaves, 50 grams of roasted cashews, 2 cloves of garlic, 50 grams of grated Parmesan cheese, salt to taste, and 125 ml of olive oil. Blend until smooth to make the pesto sauce.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the steamed broccoli and sauté for 2-3 minutes.
Add the cooked pasta and pesto sauce to the pan with broccoli. Mix well to coat the pasta evenly with the sauce. Cook for another 2-3 minutes until heated through.
Serve hot, garnished with grated Parmesan cheese and a sprinkle of red chili flakes (optional).