Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano
- 2 1/2 pounds small zucchini, untrimmed
- 1 teaspoon fleur de sel or coarse kosher salt
- 2 garlic cloves, pressed
- 2 anchovy fillets, minced (about 1 tablespoon)
- 1/2 teaspoon (scant) dried crushed red pepper
- 1 pound fettuccine
- 1/3 cup extra-virgin olive oil plus additional for serving
- 3/4 cup walnuts, toasted, coarsely chopped
- 1 cup freshly grated Pecorino Romano cheese, divided
- 1/2 cup (packed) thinly sliced fresh basil
- 1/4 cup (packed) chopped fresh mint
- Fresh zucchini flowers, thinly sliced (optional)
- Place 1 zucchini on work surface.
- Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons.
- Discard scraps.
- Repeat with remaining zucchini.
- Place ribbons (about 10 cups total) in large colander set over large bowl; sprinkle with 1 teaspoon fleur de sel.
- Let stand 30 minutes.
- Rinse zucchini under cold running water; drain well.
- Spread on 2 large kitchen towels; roll up in towels to absorb excess water.
- Set aside.
- Combine garlic, anchovy fillets, and crushed red pepper in very large serving bowl.
- Using pestle or wooden spoon, crush mixture until paste forms.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain, reserving 1/2 cup cooking liquid.
- Transfer pasta to bowl with garlic mixture.
- Add 1/3 cup oil and 1/4 cup reserved cooking liquid; toss.
- Add zucchini, walnuts, 1/2 cup cheese, basil, and mint; toss.
- Season with salt and pepper, adding more pasta cooking liquid if mixture is dry.
- Drizzle with additional oil.
- Sprinkle with zucchini flowers, if desired.
- Serve with remaining cheese.
zucchini, salt, garlic, anchovy, red pepper, fettuccine, extravirgin olive oil, walnuts, freshly grated pecorino romano cheese, fresh basil, fresh mint, zucchini flowers
Taken from www.epicurious.com/recipes/food/views/fettuccine-with-walnuts-zucchini-ribbons-and-pecorino-romano-235614 (may not work)