Yotam Ottolenghi’s Pasta and Zucchini Salad

From: cooking.nytimes.comThis recipe has been edited

Yields: 4 Servings

Ingredients

  • • 1 Snuf Salt and black pepper
  • • 0.67 cup sunflower oil, or other neutral oil
  • • 3 medium zucchini, cut into 1/4-inch-thick slices
  • • 1.5 tablespoons red wine vinegar
  • • 0.75 cup frozen shelled edamame
  • • 2 cups basil leaves, shredded coarsely
  • • 0.25 cup parsley leaves
  • • 0.33 cup olive oil
  • • 8 ounces strozzapreti or penne pasta
  • • 1 Snuf Zest of 1 lemon
  • • 1.5 tablespoons capers
  • • 7 ounces buffalo mozzarella, torn into chunks
  • • 4 Stuk Tomaten (variatie)

Steps

  • Step 1Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.
  • Step 2In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.
  • Step 3In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.
  • Step 4In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.