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.
Zucchini can be cooked in a hot 2-burner grill pan, 8 to 10 minutes total.
Recipe information
Total Time
30 min
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
Step 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.
Step 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.
Step 4
Slice zucchini crosswise 1/4 inch thick, then immediately toss with garlic oil.
Step 5
Stir together 1/2 cup cheese, walnuts, and 1/2 teaspoon pepper and set aside.
Step 6
Cook fettuccine in a pasta pot of salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta.
Step 7
Toss pasta with zucchini, remaining 1/4 cup cheese, and reserved cooking water. Serve sprinkled with walnut mixture.
