Yotam Ottolenghi's zucchini pasta salad recipe

• portions: 4 servings

Ingrédients

160ml sunflower oil

3 medium zucchini, cut into 6mm-thick rounds

20.00 ml red wine vinegar

150g edamame beans

60g basil leaves

8g flat-leaf parsley leaves

80ml olive oil

500g dried strozzapreti (see note) or penne

Zest of 1 lemon

1tbsp capers

200g buffalo mozzarella, torn into pieces

Instructions

Step 1

Bring a large pot of salted water to a boil. In a large, deep frypan, heat the sunflower oil over medium-high heat. Fry zucchini slices in 2 separate batches (do not crowd them) for 3 minutes or until golden brown on both sides. Transfer to a colander to drain, discarding oil. Tip zucchini slices into a bowl, pour vinegar on top and stir. Set aside.

Step 2

In the pot of boiling water, blanch edamame for 3 minutes. Remove with a slotted spoon, refresh under running cold water and set aside to dry. Keep water boiling in pot.

Step 3

In a food processor, combine half the basil, all the parsley and the olive oil. Season with salt flakes and freshly ground black pepper and whiz until smooth.

Step 4

Cook pasta in boiling water until al dente, then 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. Stir in remaining basil leaves before serving.