To prepare the salsa verde, pulse everything together in a food processor and put aside. Next, heat up the oil and butter in a large pan and fry the pancetta till browning around the edges. Add in the sliced mushrooms and continue to cook for 2 minutes. Remove the pancetta and mushrooms from the pan and add in the garlic, onions and thyme and sauté for 2 minutes. Next, add in the lentils, vegetable stock and season well with salt and pepper. Reduce the heat and cook for 10 minutes till the lentils are soft. Add the zucchini noodles to the pan and cook for just a minute before adding in the cooked mushrooms and pancetta. Add in the salsa verde and mix together well. To serve, add in the cooked spaghetti along with 50g toasted almonds and mix together. Serve into large plates, sprinkle over chopped parsley and extra chopped almonds and serve.