Fettuccine With Walnuts Zucchini Ribbons And Pecorino Romano Food

FETTUCCINE WITH WALNUTS, ZUCCHINI RIBBONS, AND PECORINO ROMANO

Steps:

• 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 de sel. Let stand 30 minutes. Rinse zucchini under cold running water; drain well. Spread on 2 large kitchen towels; roll up in towels to absorb excess water. Set aside.
• Combine garlic, anchovy fillets, and crushed red pepper in very large serving bowl. Using pestle or wooden spoon, crush mixture until paste forms.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with garlic mixture. Add 1/3 cup oil and 1/4 cup reserved cooking liquid; toss. Add zucchini, walnuts, 1/2 cup cheese, basil, and mint; toss. Season with salt and pepper, adding more pasta cooking liquid if mixture is dry. Drizzle with additional oil. Sprinkle with zucchini flowers, if desired. Serve with remaining cheese.

FETTUCCINE WITH VEGETABLE RIBBONS

Steps:

• Make the cilantro sauce: Put the cilantro, olive oil, pine nuts, garlic, and salt and pepper to taste into a food processor and work until smooth.
• Fold in the grated cheese.
• Cut the zucchini and carrots into wide ribbons (Use a vegetable peeler and shave off thin, wide ribbons).
• Cook the fettucine in a large saucepan of boiling salted water for 8 minutes.
• Add the zucchini and carrots to the pan of fettucine and cook for 1-2 minutes, until the pasta and vegetables are just tender.
• Drain the fettucine and vegetables thoroughly and return to the saucepan.
• Add the cilantro sauce and toss over high heat to warm through completely.
• Taste for seasoning and serve.
• Enjoy!
• Note: The cilantro sauce can be made in advance and kept in an airtight container in the refrigerator for up to 2 weeks.

PECORINO WITH HONEY, ROSEMARY, AND WALNUTS

Steps:

• Steep the rosemary in the olive oil for 2 hours. Strain and discard the rosemary. Whisk the olive oil and honey in a mixing bowl until thoroughly combined.
• Arrange the Pecorino on a serving platter and drizzle with the honey and olive oil mixture.
• Top with the black pepper and walnuts and serve.

PASTA WITH ZUCCHINI, MINT, AND PECORINO

Steps:

• Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 1/2 cups water; drain pasta.
• Heat a large skillet over medium-high heat. Swirl in oil. Add anchovies and garlic; cook, stirring, just until anchovies break down and garlic turns golden, about 30 seconds. Add zucchini; season with salt and pepper flakes. Cook, stirring occasionally, until zucchini is very tender, about 5 minutes. Add pasta and 1 cup reserved pasta water. Simmer, stirring occasionally, until liquid is reduced and slightly thickened, 1 to 2 minutes.
• Remove from heat; stir in cheese and mint. Add more pasta water if needed, a few tablespoons at a time, until sauce evenly coats pasta. Serve, drizzled with oil and sprinkled with more mint, pepper flakes, and cheese.