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Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano


Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano Recipe

Ingredients:
  • 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)
Directions:
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