Cook the pasta according to package directions until al dente. Set aside 2 cups of pasta water before draining.
Thinly slice scallions and separate white and light green parts and dark green parts (see post for substitutions)
Heat a tablespoon of olive oil in a large sauté pan and add in broccoli florets and white and light green parts of scallions. Add a splash of water, cover and cook for 3-4 minutes until bright green and tender crisp. Remove from heat and set aside.
In the bowl of a food processor add in leafy greens, nuts, salt, lemon zest and juice and pulse until broken down.
Trim bulbs off of garlic scapes and add to food processor, pulse until broken down.
Add in herbs and cheese. With the food processor running, stream in olive oil until everything is well combined. It will be a bit chunky.
With the food processor running, stream in pasta water until a thick, pesto-like consistency is achieved.
Add cooked pasta and sauce back to sauté pan with cooked broccoli and scallions and warm through over low heat. Add more pasta water to help coat the noodles if needed.
Garnish with red pepper flakes, dark green parts of scallions and more parmesan cheese. Serve.