Ottolenghi’s Fried Zucchini Pasta Salad

Ingredients

sea or kosher salt and fresh black black pepper

2/3 cup vegetable or sunflower oil

2 large zucchini, cut into 1/4-inch-thick slices

1 tablespoon red wine vinegar

1/4 cup capers

1 cup frozen edamame

2 cups basil leaves, coarsely chopped

1/4 cup fresh parsley leaves

1/3 cup olive oil

12 ounces rotini or penne pasta (like Dreamfields)

1 lemon, zested

8 ounces mozzarella, torn into bite-size chunks

Parmesan cheese, grated, for serving

Instructions

1. In a large saucepan, heat oil over medium-high heat (350 degrees F.). Fry zucchini slices in batches without crowding pan for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain then add to a large bowl and toss with vinegar. Fry the capers about 60 seconds, remove and drain on paper towels.
2. In a separate large saucepan boil water and blanch edamame for 3 minutes and drain. Salt the water and cook pasta to al dente.
3. Meanwhile in a food processor, combine half the basil, all of the parsley and olive oil, pulse until smooth and season with salt and pepper.
4. Drain pasta and return to pan, add zucchini slices along with the capers, edamame, basil sauce, lemon zest, mozzarella and basil. Stir gently; taste and season with plenty of salt and pepper. Serve immediately with Parmesan cheese if desired.

Notes

http://www.cinnamonspiceandeverythingnice.com/ottolenghis-fried-zucchini-pasta/

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