Pasta Salad with Zucchini, Sizzled Scallion, and Parmesan - Alison Roman

Ingredients

• 1/4 cup/52 grams olive oil, plus more if you like
• 1/2 cup/60 grams walnut pieces or almonds, coarsely chopped
• kosher salt, freshly ground black pepper
• 2 bunches scallion
• crushed red pepper flakes, optional
• 1 pound, or 2 medium zucchini, thinly sliced
• 3–4 oz/45–60 grams drained capers, depending on how much you like capers
• 8 ounces pasta, such as rigatoni or another tubular shape
• 2–3 garlic cloves, finely grated
• 1–2 lemons, juiced or 2 tbs/28 grams vinegar
• 2–3 ounces/60–90 grams parmesan, coarsely chopped
• 1 cup fresh, spriggy, leafy herbs such as parsley, cilantro, dill and or mint.