Grilled Zucchini Pasta With Pecorino Walnut Crumble

• 1 large garlic clove
• 3 tablespoons olive oil, divided
• 1 teaspoon hot red-pepper flakes
• 3 medium zucchini (about 1 1/4 pounds total), halved lengthwise
• 3/4 cup grated Pecorino Romano, divided
• 2/3 cup walnuts,
• and chopped
• 1 (8-to 9-ounces) package dried egg fettuccine

1. Prepare a gas grill for direct-heat cooking over medium-high heat; see
2. .
3. Mince and mash garlic to a paste with a pinch of salt, then whisk with 2 tablespoons oil and red-pepper flakes in a large bowl.
4. Brush zucchini with remaining tablespoon oil and season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill zucchini, cut sides down first, covered, turning once, until just tender, 6 to 8 minutes.
5. Slice zucchini crosswise 1/4 inch thick, then immediately toss with garlic oil.
6. Stir together 1/2 cup cheese, walnuts, and 1/2 teaspoon pepper and set aside.
7. Cook fettuccine in a pasta pot of salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta.
8. Toss pasta with zucchini, remaining 1/4 cup cheese, and reserved cooking water. Serve sprinkled with walnut mixture.

garlic, olive oil, hot redpepper, zucchini, romano, walnuts, egg fettuccine

Taken from www.epicurious.com/recipes/food/views/grilled-zucchini-pasta-with-pecorino-walnut-crumble-353667 (may not work)