Bring a large pot of water to a boil.
In a food processor, make the pesto by pulsing the jalapenos, 1 parsley, 1/4 cup EVOO, the mint, pine nuts, stock, zest, juice and garlic until a coarse puree forms. Transfer to a serving bowl, stir in the cheese and season with salt and pepper.
In a large skillet, heat the remaining 2 tbsp. EVOO, two turns of the pan, over medium to medium-high. Add the zucchini and cook, stirring often, until tender and lightly browned, 8 to 10 minutes.
Meanwhile, salt the water and cook the pasta until al dente. Drain, reserving 1 cup of the pasta cooking water. Stir the pasta cooking water into the pesto. Add the pasta and zucchini to the pesto; toss and season. Divide among bowls.