Zucchini Fettuccini

Ingredients

2 1/2 pounds small zucchini, untrimmed
1/2 teaspoon sea salt
2 garlic cloves, pressed
2 anchovy fillets, minced (optional)
1/2 teaspoon (scant) dried crushed red pepper
1/3 cup extra-virgin olive oil plus additional for serving
3/4 cup walnuts or sunflower seeds toasted, coarsely chopped
1 cup freshly grated Pecorino Romano cheese, divided
1/4 c plus veggie broth
1/2 cup (packed) thinly sliced fresh basil
1/4 cup (packed) chopped fresh mint
Squash blossoms

Directions

Place 1 zucchini on work surface. Trim ends. Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons Repeat with remaining zucchini. Place ribbons (about 10 cups total) in large colander set over large bowl; sprinkle with 1/2 teaspoon sea salt, Let stand 30 minutes. Rinse zucchini under cold running water; drain well. Spread on 2 large kitchen towels; roll up in towels to absorb excess water. Set aside.
Combine garlic, anchovy fillets, and crushed red pepper in very large serving bowl. Using pestle or wooden spoon, crush mixture until paste forms.
Transfer zucchini to bowl with garlic mixture. Add 1/3 cup oil and 1/4 cup heated veggie broth toss. Add walnuts, 1/2 cup cheese, basil, and mint; toss. Season with salt and pepper, adding more broth if mixture is dry. Drizzle with additional oil. Sprinkle with zucchini flowers, if desired. Serve with remaining cheese.