Toasted almonds, by themselves, make a nice topping for almost any pasta. You can use them anywhere you would Parmesan. (Don't expect them to taste like Parmesan. They're just good in their own way.)
To toast them just put them in a dry skillet, and put the skillet on the stove or in the oven at some kind of medium-ish heat. They're done when they start to smell good and turn a bit brown.
If you have more time, you can take those toasted almonds, and/or any other kind of nut, toasted or not, and put them in a blender with dry toast (or breadcrumbs) and a clove of garlic, and some salt. Grind it all up, then put a little oil in a pan and saute it for a few minutes. This makes a really yummy and addictive topping to sprinkle on pasta dishes. You can make a lot all at once and freeze it if you like.