So simple! So good!
In a 6 quart pot, bring lightly salted water to a boil. Add pasta and cook according to package instructions, al dente. Begin making pesto as the pesto water is coming to a boil. Just before pasta is drained, remove 1 cup of pasta water. You will add ½ cup to the Sun-Dried Tomato Pesto below.
While pesto is cooking, heat small skillet to medium high and add 1 tablespoon of oil from the sun-dried tomatoes. Sauté the zucchini in the skillet with the oil for three minutes or until the zucchini is just tender crisp. Set aside. Combine pasta and pesto in a large bowl. If the sauce seems too thick, add a little pasta water to thin. Toss in zucchini. Add salt and add freshly ground pepper as desired. Add chopped almonds to top of bowl. Serve. Retain oil from sun-dried tomatoes in a separate bowl for use in pasta dish. Combine almonds, tomatoes, basil, parsley, garlic, and red pepper flakes in a food processor or blender. Pulse until finely chopped. Add olive oil and water and blend, but not completely smooth. Salt and pepper to taste. Put pesto in a large pasta bowl.
A couple of tablespoons of miso can be added to pesto for a salty, cheesy flavor.