Boil water and add wholegrain pasta with salt.
Meanwhile make the pesto. Toast the pumpkin seeds in a pan until they start popping.
Put them into a food processor with kale, garlic, salt and pepper, Olive Black, parmesan, basil and apple cider vinegar.
Whizz it up until smooth.
Drain the pasta and reserve some pasta water.
Pour the pesto over it with the reserved water.
Add toasted pine nuts, fresh rocket and snow peas, serve with goat feta.