Put the shelled and chopped pistachios in a blender (or in a mortar with a pestle). Add the chopped garlic, the washed and diced zucchini, the washed and dried mint leaves. Blend adding extra virgin olive oil, parmesan and pecorino romano cheese into small pieces. Continue to blend adding extra virgin olive oil until you get a thick and creamy pesto. Add salt to taste, if necessary.
Cook the Spelt Fettuccine Filotea in plenty of salted boiling water for 4 minutes, drain the egg pasta and mix with the zucchini and pistachios pesto.
Add a sprig of mint and a little pistachio crumbs on top then serve the dish and enjoy!