Bring a pot of salted water to a boil.

Cook the tagliatelle according to the package instructions until al dente.

Meanwhile, finely chop the onion. Heat olive oil in a sauté pan and add the chopped onion and the chicken mince. Cook for 5 minutes over medium heat, until the mince is cooked through and lightly browned.

Coarsely grate the zucchini and place it in a colander. Pour boiling water over it and let it drain well. Then use the back of a spoon to press out as much moisture from the zucchini as possible.

Put half of the zucchini together with the green pesto and crème fraîche in a tall container. Blend with a hand blender until smooth and season with pepper.

Drain the tagliatelle and return it to the pot. Add the zucchini-pesto sauce and heat for 1 minute more over low heat.

Mix the mince and the remaining zucchini through the pasta and add half of the Parmesan cheese. Season further with pepper.

Divide the dish among deep plates and sprinkle with the remaining Parmesan cheese for a delicious finishing touch. Enjoy!