Wash the herbs (basil and mint).

Combine basil, mint, almonds, garlic, spirulina, olive oil, salt, and pepper in a blender.

Blend into a coarse mixture to make the pesto.

Set the pesto aside.

Heat a saucepan with water and salt.

Bring the water to a boil.

Add the pasta to the boiling water.

Cook the pasta until al dente.

Strain the pasta and rinse it under cold water.

Drizzle the pasta with olive oil to prevent sticking.

Heat oil in a saucepan.

Add chopped garlic and the diced vegetables (zucchini, bell pepper) to the saucepan.

Sauté the vegetables until they are cooked but still firm.

Remove the saucepan from heat.

Add the seasoning (red chili flakes, dried oregano) and diced tomato.

Add the cooked pasta and pesto to the saucepan.

Mix well to combine all ingredients.

Serve the Spirulina and Mint Basil Pesto Pasta with a fresh vegetable salad.