Slice the zucchini and toss them with 1/3 of the olive oil. Halve the tomatoes, roughly chop part of them and dice the rest, and roughly chop the garlic. Pick the leaves from the basil and grate the Parmesan.

Heat a frying pan without oil or butter and toast the almonds until golden brown. Let them cool. Bring a pot of salted water to a boil.

Heat a grill pan over high heat and grill the zucchini in batches until tender and nicely grilled. Meanwhile, cook the tagliatelle in plenty of salted water al dente.

Put the roughly chopped tomatoes with the garlic, almonds, basil, and 2/3 of the olive oil in a food processor and blend into a pesto. Mix in half of the Parmesan.

Drain the tagliatelle, reserving some of the cooking water. Stir the pesto through the pasta and add cooking water as needed until a smooth sauce forms.

Toss the grilled zucchini and the diced tomatoes through the pasta and season with pepper and, if necessary, salt. Sprinkle with the remaining Parmesan. Enjoy!