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Grilled Zucchini Pasta with Pecorino Walnut Crumble

Grilled Zucchini Pasta with Pecorino Walnut Crumble Recipe

Ingredients
  • 1 large garlic clove
  • 3 tablespoons olive oil, divided
  • 1 teaspoon hot red-pepper flakes
  • 3 medium zucchini (about 1 1/4 pounds total), halved lengthwise
  • 3/4 cup grated Pecorino Romano, divided
  • 2/3 cup walnuts,
  • and chopped
  • 1 (8-to 9-ounces) package dried egg fettuccine
Directions
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