Place the flour on a clean surface, preferably large wooden board, and make a well in the center. 

Start adding water little by little in the well, and using a fork combine the water and flour together. If the dough feels too dry, add more water 1 tsp at a time. And if it feels too wet then don't add any more water.

Knead the dough for about 8-10 minutes till it's smooth. Cover with cling wrap and let it rest for 10-15 minutes before shaping.

Take small pea size balls of the dough and using hands, roll them into long, thin cylindrical/sausage shapes.

Using 3 fingers, lay them on top of the cylindrical log, then press down gently and drag the pasta back towards you to curl and create the crevices. Gently flicker the pasta off your fingers to avoid squishing. if the dough sticks to your fingers, then flour your fingers before creating the shape.

You can store this pasta in freezer bags and freeze them for later use.

Trim the broccolini, halving and large stalks lengthwise so they all cook evenly.

Put heavy bottom pan on medium heat with 2 tbsp olive oil. Add garlic, and sauté for few seconds. Add the zest, broccolini, salt, pepper, and chili flakes.  Sauté for 1-2 minutes. Then add a splash of water in the pan to cook the broccolini and prevent it from getting burnt. Cover the pan, and cook for 8 minutes until the broccolini is slightly tender but still crunchy. 

Add the olives, basil leaves, and give it a quick mix. Take the pan off the heat. Put this broccolini mix in a food processor. Keep the pan aside. Add juice of 1 lemon and pulse for few seconds. You want the pesto to be course and not mushy. Drizzle olive oil and give it a mix.

If you are not vegan then you can add parmesan cheese, but if you want to keep it vegan, then skip this step. This broccolini pesto is ready and can be stored in refrigerator for couple of days or in Freezer for few weeks.

Boil a big pot of water and salt generously. Cook the pasta in boiling water for 4-5 minutes until al-dente. Strain the pasta and save 1/4 cup pasta water.

Heat the same pan in which you cooked broccolini, and add the olive oil. Then add the shallots and sauté for 2-3 minutes until translucent.

Add the pasta, pesto and very little pasta water to the pan. Add more water if required. Cook for 1 minute. Take off the heat. Sprinkle parmesan cheese before serving if you like. Top the dish with crushed pistachios.

If you want to top it off with mushrooms, then sauté different mushrooms in a pan and place them on top of the pasta just before serving.