Fettuccine with zucchini and walnuts

Fettuccine with zucchini and walnuts is prepared quickly and hassle-free.

Ingredients

• Fettuccine pasta (egg noodles) - 450 g
• Walnuts (roasted, chopped) - 3/4 cup
• Small zucchini - 1 kg
• Extra virgin olive oil - 1/3 cup
• Garlic (crushed through a press) - 2 cloves
• Anchovy fillet (chopped) - 2 pcs. (1 tablespoon)
• Dried red pepper (crushed) - 1/2 tsp.
• Hard cheese (shredded) - 1 cup
• Fresh basil (chopped) - 1/2 cup
• Fresh mint (chopped) - 1/4 cup

Directions

1. Cut the zucchini with a vegetable peeler into thin long slices (should make about 10 cups). Place the sliced ​​zucchini in a colander and place it over a bowl. Sprinkle the zucchini with 1 teaspoon of salt and let stand for 30 minutes. Then rinse the zucchini under running cold water and place on a paper towel to drain all the liquid.
2. In a large serving bowl, mix the garlic, anchovy fillets and crushed red pepper, mash this mass with a pestle into a pulp.
3. Cook fettuccine pasta until al dente (slightly undercooked), according to package instructions. Drain the pasta, reserving 1/2 cup of the water in which it was boiled. Transfer the noodles to a bowl with garlic gruel, add 1/3 cup olive oil and 1/4 cup reserved water, mix. Then put in this mass of zucchini, walnuts, 1/2 cup cheese, basil and mint, mix. Season the fettuccine pasta with salt and pepper to taste, adding more liquid if needed. Serve the fettuccine in serving bowls, drizzling with the remaining oil.