4 medium sized zucchini, cut into zoodles (thin noodle like strips)
1 cup frozen peas
½ cup grated Parmesan plus additional for serving
1 tbsp lemon juice
1 tbsp finely grated zest
½ cup basil leaves
¼ cup mint leaves
1/3 cup chopped roasted Australian almonds
Purée blanched almonds, roasted garlic with water and salt in a blender until smooth.
Meanwhile, heat oil and 1 tbsp butter in a heavy based skillet over medium heat, add almond purée and simmer, whisking occasionally, until thickened, about 3 minutes. Add 2 cups almond milk and simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Whisk in remaining 2 tablespoons butter until melted, season to taste.
Add zucchini zoodles and peas and cook, gently stirring occasionally, 2 to 3 minutes. Add parmesan cheese, lemon juice and zest, gently toss to combine.
Remove from heat and stir in half of basil and mint. Serve pasta in bowls topped with chopped roasted almonds, remaining herbs and additional cheese.