Bring a saucepan of salted water to boil.
Blanch broccoli for one minute and kale leaves for 10 seconds. Remove vegetables with a slotted spoon and keep water boiling.
Place broccoli and kale in ice water.
Cook pasta in the boiling water for 5-7 minutes (or according to packet instructions), strain the pasta and retain some pasta water.
Put greens (broccoli, kale, spinach and basil) in a blender with nuts, lemon, parmesan, oil, garlic and a 3 tbsp pasta water. Blend to a creamy consistency.
Toss sauce and hot pasta together and serve topped with extra spinach leaves, basil, macadamia and a little extra grated cheese.