Courtesy of PureZing

Serves 4-6

INGREDIENTS:

2 ½ - 3 lbs. small zucchini
Sea salt
2 garlic cloves, pressed or finely minced
2 anchovy fillets, finely minced
½ teaspoon dried, crushed red pepper flakes
1 lb. fettuccine
1/3 cup extra-virgin olive oil
¾ cup walnut pieces, toasted
1 cup Pecorino Romano, grated and divided
¾ cup fresh basil, julienned
¼ cup fresh mint, chopped
Sea salt and freshly ground pepper

DIRECTIONS:

With a vegetable peeler, peel off long ribbons of zucchini: from one end to the other. Turn zucchini as you peel, and discard core. Repeat with all zucchini.

Distribute zucchini in a colander in the sink and sprinkle with Sea salt. After 30 minutes, rinse well and drain. Place all zucchini in a clean dishtowel and gently press to remove all remaining moisture.

While fettuccine is cooking, make a paste of the garlic, anchovy and red pepper flakes in a large bowl. Toss walnut pieces in a drizzle of olive oil and place on foil. Put walnuts under the broiler and toast, watching carefully that they do not burn!

Drain pasta and with some water still clinging to it, add it to garlic mixture and toss. Add zucchini, walnuts, ½ the cheese, mint and basil. Add Sea salt and freshly ground pepper to taste.
Toss and if the pasta is too dry, add some additional olive oil.

Serve with remaining cheese.