Sauté shallot in some olive oil for 4/5 minutes, then add the zucchini and cook until it’s cooked but still a bit crunchy about, 5 minutes. Then add the flowers and let them wilt.
Add half of the zucchini to a blender and add the rest of the ingredients. Blend and add water if necessary. Taste and adjust.
Cook your pasta al dente and keep some pasta water. Drain over the vegetables in the pan, add the pesto, some pasta water and mix well. Serve and top with almond and vegan parmesan