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Make the Pumpkin Seed Pesto: Add the olive oil, pumpkin seeds, basil and garlic to the bowl of a blender; season with salt and pepper. Pulse until the ingredients are combined. Store in an airtight container covered in a ½-inch layer of olive oil (which delays browning) for up to two weeks.
Make the Nut Parmesan: Add the hazelnuts to the bowl of a blender and pulse until you get a chunky consistency. Transfer to a bowl and mix in the almond flour and salt. Store in an airtight container for up to two weeks.
Make the Pasta: Cook the pasta following the packet instructions. Drain, reserving a tiny bit of the cooking water, then return the pasta to the saucepan.
Add the zucchini and 4 tablespoons of the pumpkin seed pesto to the skillet and stir until the pasta is well coated. Serve the pasta topped with some of the nut Parmesan, basil and arugula.