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

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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