Coarsely chop the almonds and nuts and roast them in a pan without fat, take them out. Wash the thyme, dab dry and remove the leaves. Set aside 1 tablespoon of nuts and some thyme for garnishing.
Peel and chop the garlic. Put garlic, almonds, nuts and 50 ml oil into a high mixing bowl and puree with a blender. Add thyme, puree and season to taste with salt and pepper.
Cook the pasta in boiling salted water according to the instructions on the packet. Heat 1 tsp. oil in a frying pan. Fry the ham in it in portions on both sides for 1-2 minutes until crispy, then place on kitchen roll.
Wash and clean the zucchini and cut into long strips with a peeler. Drain the pasta. Heat 2 tablespoons of oil in a large frying pan. Fry the zucchini strips for about 1 minute. Add the noodles and heat while turning.
First add pesto and thyme leaves, then 4 slices of ham coarsely crumbled into it. Heat up and season to taste again if necessary. Arrange the pasta and garnish with 1/2 slice of Parma ham and some chopped nuts.