Boil salted water in a large pot and cook the gluten-free pasta according to package instructions, about 8-10 minutes. Drain and set aside.

Steam the broccoli florets in a steaming basket over boiling water for 5-7 minutes until tender and bright green. Let cool.

In a food processor, combine the steamed broccoli, basil leaves, garlic, pumpkin seeds, and olive oil. Pulse until smooth, adding more olive oil if necessary for creaminess.

Toss the cooked pasta with the broccoli pesto in a large mixing bowl, ensuring even coating.

Serve warm, optionally topping with grated Parmigiano-Reggiano or a dairy-free substitute.