In a non-stick frying pan heat the sliced almonds slightly, meanwhile wash the zucchini, cut them into four, remove the seeds and then boil them in salted water.

Drain the zucchini preserving the cooking water, let it cool, then blend the zucchini, mint leaves, garlic, parsley, peeled almonds, parmesan, pouring the oil, add salt and pepper to taste.

Obtained the pesto cook the tagliatelle in the cooking water of the zucchini, drain the pasta, season with the zucchini pesto and a little oil. Serve with a garnish of sliced almonds previously heated.