Bring a large pot of salted water to a vigorous boil. Add the orecchiette pasta and cook according to package directions, usually about 8-10 minutes, until al dente. Drain the pasta and drizzle a bit of extra-virgin olive oil over it.

In the same pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add sliced Brussels sprouts, chopped kale stems, and broccolini stems, seasoning with a pinch of sea salt. Sauté for about 10 minutes until nearly tender and slightly golden.

Gently stir in the broccolini florets and continue cooking for 3-5 minutes until tender but still vibrant.

Pour in a splash of white wine to deglaze the pot, scraping any flavorful bits off the bottom. Allow to simmer for about 30 seconds.

Lower the heat and add the cooked orecchiette and chickpeas to the pot. Toss together until coated. Cook for another 2-3 minutes, adjusting seasoning with sea salt and black pepper.

Serve warm, topped with creamy kale pepita pesto and a sprinkle of Pecorino or Parmesan cheese if desired.