How to Make It
Heat 3 tablespoons of oil in a small frying pan. Add the sliced almonds and cook, stirring from time to time, until browned. Set aside.
Bring a large pot of lightly salted water to a boil. Add the zucchini and cook until crisp-tender. Scoop out the zucchini and set aside to cool. Reserve the pot of cooking water.
In a blender or food processor, process the zucchini with the mint, parsley, chopped almonds, garlic, and Parmesan. With the machine running, drizzle in 10 tablespoons (150 ml) oil. Season with salt and pepper.
Bring the pot of reserved zucchini cooking water to a boil, add the pasta, and cook until al dente. Drain, transfer to a serving dish, and toss with the zucchini pesto. Drizzle with oil, season with pepper, and garnish with the toasted sliced almonds. Serve.