Wash the zucchini then place them in the boiling water whole (do not trim any ends or cut them first). Boil them for 8 minutes then carefully remove them with tongs to a cutting board, do not drain the water.

Add the pasta to the boiling water (add more salt if needed) and cook until al dente.

Meanwhile, cut the ends off of the zucchini and roughly chop them. Add the chopped zucchini to a food processor and blitz to a loose paste.

Next, add the cheese, nuts, mint, parsley, olive oil and a pinch of salt and blitz to a paste. Add around 2 tablespoons of pasta water to loosen it.

Transfer the zucchini pesto to a large mixing bowl and add the pasta once cooked. Toss everything together so the pasta is combined with the pesto (add a little more pasta water if needed) and serve.