Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano

Ingredients

• 1 tablespoon anchovy fillets minced
• 1 teaspoon coarse kosher salt 
• 1 pound fettuccine barilla 
• 0.5 cup basil fresh packed thinly sliced ()
• 0.3 cup mint leaves fresh packed chopped ()
• 2  garlic cloves pressed
• 0.3 cup olive oil plus additional extra-virgin for serving
• 1 cup pecorino romano cheese divided freshly grated
• 0.5 teaspoon pepper dried red crushed (scant)
• 0.8 cup walnuts toasted coarsely chopped
• 2.5 pounds zucchini 

Equipment

• bowl
• pot
• wooden spoon
• kitchen towels
• mortar and pestle
• colander
• peeler

Directions

1. Place 1 zucchini on work surface. Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons. Discard scraps. Repeat with remaining zucchini.
2. Place ribbons (about 10 cups total) in large colander set over large bowl; sprinkle with 1 teaspoon fleur de sel.
3. Let stand 30 minutes. Rinse zucchini under cold running water; drain well.
4. Spread on 2 large kitchen towels; roll up in towels to absorb excess water. Set aside.
5. Combine garlic, anchovy fillets, and crushed red pepper in very large serving bowl. Using pestle or wooden spoon, crush mixture until paste forms.
6. Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
7. Drain, reserving 1/2 cup cooking liquid.
8. Transfer pasta to bowl with garlic mixture.
9. Add 1/3 cup oil and 1/4 cup reserved cooking liquid; toss.
10. Add zucchini, walnuts, 1/2 cup cheese, basil, and mint; toss. Season with salt and pepper, adding more pasta cooking liquid if mixture is dry.
11. Drizzle with additional oil.
12. Sprinkle with zucchini flowers, if desired.
13. Serve with remaining cheese.