Cook the pasta as per instructions.
While the pasta cooks, heat the coconut oil in a pan over a medium heat
Chop the courgettes into half moons and the broccoli into 1 inch florets, saute for 5-7 minutes until the broccoli has softened slightly.
Combine the sundried tomatoes, basil, lemon juice and olive oil in a food processor, pulse for 30 seconds until the sun dried tomatoes start to break down, stop before they become a pesto-like puree.
Drain the pasta and rinse under cold water, return to the pan, stir in the veg and sundried tomato mixture until warmed through.
Serve in bowls, sprinkling over the seeds if preferred.
Serving Size Serves 2