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Categories:
salt black pepper sunflower oil zucchini red wine vinegar frozen edamame basil parsley olive oil penne pasta lemon capers buffalo mozzarella
Viewed: 68 - Published at: 5 years agoIngredients
- Salt
- black pepper
- 23 cup sunflower oil
- 3 medium zucchini, cut into 1/4-inch-thick slices
- 1 1/2 tablespoons red wine vinegar
- 3/4 cup frozen edamame
- 2 cups basil leaves, shredded coarsely
- 1/4 cup parsley leaves
- 13 cup olive oil
- 9 ounces strozzapreti or penne pasta
- Zest of 1 lemon
- 1 1/2 tablespoons capers
- 7 ounces buffalo mozzarella, torn into chunks
Method
- Bring 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.
- In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry.
- Keep boiling water in pot.
- In a food processor, combine half the basil, all of the parsley and the olive oil.
- Season with salt and pepper and process until smooth.
- In 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.
