Cook the macaroni in salt water until al dente. Divide broccoli into equal florets and peel garlic clove. Cook broccoli and garlic in salt water for 3 minutes. Wash kale, remove stem and tear apart. Add kale and peas to broccoli.

After another 2 minutes cooking time, remove 2-3 tbsp vegetables and set aside. Then, add all the remaining vegetables into blender. Add 100 ml of cooking water, basil and pistachios and blend until creamy. Add olive oil and cream and blend again. Add salt, pepper and lemon juice to taste.

Fill macaroni into soup plates and add sauce. Arrange remaining vegetables, pistachios and cottage cheese on top of the macaroni and serve.