Heat oil in a pan. Add garlic and sauté, pepper.Add wild broccoli and sauté for 5 minutes. Put aside.
Add blanched broccoli with parsley, walnuts, salt, 2 tbsp sunflower oil, 1 tbsp olive oil, peas and about 100 ml of water to the blender and puree.Stir in the EL soy sauce.
Cook the noodles according to the package instructions and serve with the pesto and the broccoli.