Grilled Zucchini Pasta with Pecorino Walnut Crumble |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Crumb toppings normally appear on fruit desserts, but a savory mixture of grated pecorino and toasted walnuts works in much the same way, adding textural contrast to delicate fettuccine and grilled zucchini. Garlic-chile oil jazzes up the flavor. Ingredients:
1 large garlic clove |
3 tablespoons olive oil, divided |
1 teaspoon hot red-pepper flakes |
3 medium zucchini (about 1 1/4 pounds total), halved lengthwise |
3/4 cup grated pecorino romano, divided |
2/3 cup walnuts, toasted and chopped |
1 (8-to 9-ounces) package dried egg fettuccine |
Directions:
1. Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
2. Mince and mash garlic to a paste with a pinch of salt, then whisk with 2 tablespoons oil and red-pepper flakes in a large bowl.
3. Brush zucchini with remaining tablespoon oil and season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill zucchini, cut sides down first, covered, turning once, until just tender, 6 to 8 minutes.
4. Slice zucchini crosswise 1/4 inch thick, then immediately toss with garlic oil.
5. Stir together 1/2 cup cheese, walnuts, and 1/2 teaspoon pepper and set aside.
6. Cook fettuccine in a pasta pot of salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta.
7. Toss pasta with zucchini, remaining 1/4 cup cheese, and reserved cooking water. Serve sprinkled with walnut mixture.
8. Cooks' note: Zucchini can be cooked in a hot 2-burner grill pan, 8 to 10 minutes total.
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