Start by bringing a large pot of salted water to a rolling boil over high heat. Add the orecchiette pasta and cook according to package instructions until al dente, typically about 8–10 minutes. Once done, drain the pasta, reserving a cup of the pasta water, and drizzle with extra-virgin olive oil to prevent sticking.

In the same pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the trimmed Brussels sprouts, kale stems, and broccolini stems, sprinkling with sea salt. Sauté for about 8–10 minutes, stirring occasionally until they are tender but still vibrant in color.

Next, stir in the broccolini florets to the sautéed vegetables. Continue cooking for another 3–5 minutes, allowing all the veggies to become tender and fragrant.

Pour in ½ cup of white wine and stir, scraping any browned bits off the bottom of the pot and allowing this to cook for about 30 seconds to reduce slightly.

Gently add the drained orecchiette and cooked chickpeas into the pot, mixing everything together until heated through, about 2–3 minutes. If the mixture seems dry, add a splash of the reserved pasta water.

To finish, serve each portion of the Orecchiette Pasta with Broccoli hot, topped with a generous dollop of creamy kale pepita pesto. If desired, sprinkle on some Pecorino or Parmesan cheese.