Add the almonds and vegetable stock to a small bowl or measuring cup and soak either the night before you make the pasta or at least an hour before you make the pasta.

When the almonds have absorbed most of the liquid, bring a large pot of salted water to a boil. Drop the pasta in, cook according to the instructions on the packaging.

Add the soaked almonds and stock to a blender, puree until smooth.

In a large skillet, heat olive oil over medium heat for a minute. Add shallot and cook for three minutes until translucent. Add garlic, cook for less than a minute. Add the pureed almond sauce to the pan, mix. Cook the sauce, while stirring, for three minutes.

When the pasta is done, add it directly to the skillet with the sauce using a pair of tongs. Gently mix the pasta and sauce together. Add in some pasta water if the sauce seems too thick. Start at ½ a cup and then add more as needed.

Right before serving, add lemon zest, parsley, salt, and pepper. Serve while hot. Store pasta in an air-tight container in the refrigerator for up to five days. Reheat pasta in a skillet with a little bit of vegetable stock with the lid on until hot.