Fettuccine With Walnuts Zucchini Ribbons And Pecorino Romano Recipes

GRILLED ZUCCHINI PASTA WITH PECORINO WALNUT CRUMBLE

Crumb toppings normally appear on fruit desserts, but a savory mixture of grated pecorino and toasted walnuts works in much the same way, adding textural contrast to delicate fettuccine and grilled zucchini. Garlic-chile oil jazzes up the flavor.

Provided by Melissa Roberts

Time 30m

Yield Makes 6 servings

Number Of Ingredients 7

Grilled Zucchini Pasta with Pecorino Walnut Crumble image

Steps:

Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
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.
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.
Slice zucchini crosswise 1/4 inch thick, then immediately toss with garlic oil.
Stir together 1/2 cup cheese, walnuts, and 1/2 teaspoon pepper and set aside.
Cook fettuccine in a pasta pot of salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta.
Toss pasta with zucchini, remaining 1/4 cup cheese, and reserved cooking water. Serve sprinkled with walnut mixture.

Ingredients

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, toasted and chopped
1 (8-to 9-ounces) package dried egg fettuccine

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