Grilled Zucchini Pasta With Pecorino Walnut Crumble

1. 1

   Prepare a gas grill for direct-heat cooking over medium-high heat; see

2. 2

   .

3. 3

   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.

4. 4

   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.

5. 5

   Slice zucchini crosswise 1/4 inch thick, then immediately toss with garlic oil.

6. 6

   Stir together 1/2 cup cheese, walnuts, and 1/2 teaspoon pepper and set aside.

7. 7

   Cook fettuccine in a pasta pot of salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta.

8. 8

   Toss pasta with zucchini, remaining 1/4 cup cheese, and reserved cooking water. Serve sprinkled with walnut mixture.

* Per serving · 4 servings · Values may vary.

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