Boil pasta as directed on package. While pasta cooks, rinse off zucchini. Cut lengthwise and then across, into half-moons. Add to boiling water approximately 3 minutes before pasta has finished cooking. Drain water.

In a food processor, blend together the spinach, parsley, walnuts, grated parmesan, olive oil, juice of 1 lemon, garlic clove and salt. Set aside.

Mix pesto into the pasta and zucchini. Serve warm with peach slices on the side.