Fill a large pot with 4 quarts of water and about 2 tablespoons salt. Bring to a boil over high heat.
Once boiling, add in the broccoli, kale and garlic. Use tongs to submerge everything into the water. Boil for 4-5 minutes, or until broccoli is tender but not mushy. Use tongs to transfer the kale, broccoli and garlic to a high-speed blender.
Add the pasta to the pot and cook according to package instructions (to al dente). Use a measuring cup to remove at least 1 cup of the pasta cooking water and set aside. Drain the pasta.
Add hemp and/or pumpkin seeds, olive oil, lemon, salt, pepper, and ¼ cup of the pasta cooking water to the blender. Blend on high until smooth. You want it to be thick/pourable, but not super runny. Add a bit more pasta water if it’s too thick.
Add pasta back into the pot along with ¾ of the broccoli kale sauce (I like to save a little extra sauce for topping or you could just add it all in) and ½ cup parmesan cheese. Stir to coat. If it’s looking too dry or you want a looser sauce, just stir in a bit more pasta water until it looks right.
Serve topped with extra sauce (if you have it), remaining Parmesan, black pepper, and a drizzle of olive oil.