Fettuccine with Walnuts and Zucchini

Ingredients:

• 2 1/2lbs small zucchini
• 1 tsp coarse kosher salt
  
• 2 cloves garlic, pressed
• 1 TBS anchovy paste
• Red pepper flakes to taste


• 1 lb fettuccine (we use DeBoles version with Jerusalem Artichoke Heart Flour)
• 1/3 cup extra-virgin olive oil
• 3/4 cup walnuts, toasted and coarsely chopped
• 1 cup freshly grated Asiago cheese, divided
• 1/2 cup (packed) thinly sliced fresh basil

Using a vegetable peeler, and firmly holding zucchini by stem end, shave the zucchini lengthwise into long ribbons. Discard core and scraps. Place zucchini ribbons in large colander set over bowl; sprinkle with kosher salt and let stand 30 minutes. Rinse zucchini under cold running water; drain well and spread on towels to absorb liquid. Set aside.

Combine garlic, anchovy paste and red pepper flakes in large serving bowl and add 1 TBS of the olive oil to combine.

Cook pasta until tender, and drain, reserving 1/2 cup of cooking liquid. Transfer pasta to bowl with garlic mixture. Add remaining olive oil, and 1/4 cup reserved pasta liquid; toss. Add zucchini, walnuts, half of the cheese, and basil. Toss well, and season to taste. Serve garnished with remaining cheese. 6 servings.