Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano

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

Ingredients

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

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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