Step 1
Make zucchini pesto: Add zucchini, basil, parmesan, garlic, salt, and pepper to a food processor and cover with Biateca pumpkin seed oil. Grind until smooth. Add the almonds and stir again thoroughly.
Step 2
Boil the spaghetti according to the instructions on the package.
Step 3
Cut the zucchini into thin strips (using a peeler) and fry in a skillet without oil for 3-5 minutes.
Step 4
In a bowl, toss the spaghetti and zucchini with the pesto sauce (adding water for the pasta as needed).
Step 5
Serve with parmesan cheese, fresh basil, chopped toasted almonds (you can add fried bacon)