Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano

Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano
Photo by Maren Caruso

Ingredients

  • ¼ cup fresh mint
  • ½ teaspoon dried crushed red pepper
  • 1 cup freshly grated Pecorino Romano cheese
  • ½ cup fresh basil
  • 2 garlic cloves
  • 1 teaspoon fleur de sel or coarse kosher salt
  • ¾ cup walnuts
  • + 5 more ingredients
    • 2 ½ pounds small zucchini
    • 2 anchovy fillets
    • 1/3 cup extra-virgin olive oil
    • Fresh zucchini flowers
    • 1 pound fettuccine

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 ...

View full recipe at Epicurious

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