Fettuccine with Walnuts, Courgette Ribbons, and Pecorino Romano

Ingredients for Fettuccine with Walnuts, Courgette Ribbons, and Pecorino Romano

• 1.1kg small courgette, untrimmed

• 1 teaspoon fleur de sel or coarse kosher salt

• 2 garlic cloves, pressed

• 2 anchovy fillets, minced (about 1 tablespoon )

• 1/2 teaspoons (scant) dried crushed red pepper

• 450g fettuccine

• 80ml extra-virgin olive oil plus additional for serving

• 110g walnuts, toasted, coarsely chopped

• 120g freshly grated Pecorino Romano cheese, divided

• 1/2 cup (packed) thinly sliced fresh basil

• 1/4 cup (packed) chopped fresh mint

• Fresh courgette flowers, thinly sliced (optional)

Place 1 courgette on work surface. Using vegetable peeler and firmly holding courgette by stem end, shave courgette lengthwise into long ribbons. Discard scraps. Repeat with remaining courgette. Place ribbons (about 2400ml total) in large colander set over large bowl; sprinkle with 1 teaspoon fleur de sel. Let stand 30 minutes. Rinse courgette 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 120ml cooking liquid. Transfer pasta to bowl with garlic mixture. Add 80ml oil and 60ml reserved cooking liquid; toss. Add courgette, 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 courgette flowers, if desired. Serve with remaining cheese.

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