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Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano
http://www.bonappetit.com/recipes/2006/08/fettuccine_with_walnuts_...
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Ingredients
categorized
original
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)
Ingredients
categorized
original
Produce
Basil, packed fresh
(
1/2
cup
)
Mint, packed fresh
(
1/4
cup
)
Walnuts, toasted
(
3/4
cup
)
Zucchini, small
(
2 1/2
pounds
)
Zucchini flowers, Fresh
(
1
)
Seafood
Anchovy fillets, minced (about 1 tablespoon)
(
2
)
Cooking & Baking
Fleur de sel or coarse kosher salt
(
1
teaspoon
)
Garlic cloves
(
2
)
Olive oil plus, extra-virgin
(
1/3
cup
)
Red pepper, scant dried
(
1/2
teaspoon
)
Pasta & Grains
Fettuccine
(
1
pound
)
Dairy
Pecorino romano cheese
(
1
cup
)
Preparation
Read recipe preparation on
bonappetit.com
Bon Appetit
www.bonappetit.com
All 4,339 recipes
Social Stats
44.1
Rating
1-100
4
Tweets
18
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Shares
1
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Views
419
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Recipe Stats
Published August 1, 2006 (6 years ago).
3 people saved this recipe.
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