A nice way to enjoy those zucchinis you worked so hard this summer to grow.
This takes minimum effort which makes it a great weeknight meal choice. There is protein in the walnuts, which makes this perfect for Meatless Mondays.
Use a vegetable peeler (or mandolin) to slice the zucchini lengthwise into long thin ribbons. If you don’t feel you have the time or patience to do this, just cut it in half lengthwise and slice thinly into half moons.
Don’t skip the part where you salt the zucchini. Use that 30 minutes to get the water ready for the pasta, toast the walnuts and mash the garlic and anchovies into submission. You can have this on the table in 45 minutes.
Serves 4 as a main, 6 – 8 as an appetizer or side.
Linguine with Zucchini & Walnuts
2 1/2 lbs small zucchini, trimmed
1 teaspoon salt
2 cloves garlic minced
2 anchovy fillets, chopped
1/2 teaspoon red pepper flakes
1 lb linguine (450 grams)
1/3 cup olive oil (plus more for drizzling)
3/4 cup chopped walnuts, toasted
1 cup grated parmesean
1/2 cup fresh basil or mint leaves, thinly sliced
Use a vegetable peeler to shave the zucchini into long ribbons, or simply slice the zucchini lengthwise, then cut crosswise into half moons. Discard any scraps.
Place the zucchini ribbons into a colander, over a large bowl and sprinkle with salt. Let stand 30 minutes, tossing a couple of times.
Rinse under cold running water and drain well. Spread over 2 lint-free kitchen towels, roll up gently to absorb any excess water and set aside.
Meanwhile, toast walnuts in a small dry pan, tossing frequently, over medium heat until fragrant. Transfer to small dish immediately so they don’t burn. Set aside.
On your cutting board, using the side of your knife, mash garlic, anchovies, crushed pepper flakes with a pinch of salt to form a paste. Transfer the paste to a large serving bowl.
Meanwhile, cook, pasta according to package directions until tender, but still firm to the bite. Reserve 1 cup pasta cooking water and drain pasta.
Transfer pasta to the bowl with the anchovy garlic paste add a splash of pasta water and the olive oil. Toss well to combine.
Add zucchini, walnuts, half of the cheese and continue tossing until well combined. Season with salt and pepper, toss again, adding additional pasta water if mix seems dry.
Drizzle with additional olive oil, sprinkle with remaining cheese and the chopped basil. Serve.
Incase you are interested, the original version can be found here.