Cook the pasta according to the instructions on the box. Once cooked, rinse with cold water to stop the cooking. Add the pesto and raw zucchini (cut into thin rings) and mix. Add the crumbled goat cheese and arugula.
In a pan toast the almonds on a medium heat, stirring until light golden brown. Add them to the pasta along with a bit of olive oil, salt and pepper. Serve!
Average estimated amount for one serving