Step 1

Heat oil in a small saucepan over medium heat. Cook garlic for 1 min until fragrant. Add peas and stock and simmer for 2-3 mins, until tender. Cool.

Step 2

Meanwhile, cook spaghetti in a large pan of boiling salted water according to packet directions. Drain.

Step 3

Place pea mixture, mint leaves, parmesan and almonds in a food processor. Process until finely chopped. Season well, add olive oil and process until combined.

Step 4

Using a mandolin or grater, cut zucchinis lengthways into long julienne. Place in a large bowl with pesto and spaghetti and toss to combine. Serve topped with extra grated parmesan and almonds.