GRILLED ZUCCHINI PASTA WITH PECORINO WALNUT CRUMBLE
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.
Provided by Melissa Roberts
Time 30m
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
- 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.
- 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.
- Slice zucchini crosswise 1/4 inch thick, then immediately toss with garlic oil.
- Stir together 1/2 cup cheese, walnuts, and 1/2 teaspoon pepper and set aside.
- Cook fettuccine in a pasta pot of salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta.
- Toss pasta with zucchini, remaining 1/4 cup cheese, and reserved cooking water. Serve sprinkled with walnut mixture.
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