This recipe, adapted from Yotam Ottolenghi’s Plenty, is delicious. Come to think of it, I haven’t made a dish from his cookbook so far that wasn’t! Serves 4 – 6.
- 2/3 cup neutral oil
- 4 medium zucchini, cut into 1/4” slices
- 2 TBS red wine vinegar
- 1 cup frozen edamame
- 3 cups basil leaves, divided
- 1/2 cup parsley
- 1/2 cup extra-virgin olive oil
- salt and freshly ground black pepper
- 1 lb. short pasta
- grated zest of 1 lemon
- 1 1/2 TBS capers, rinsed
- 12 oz. fresh mozzarella, torn by hand into chunks
Bring a large pot of salted water to a boil.
Meanwhile, heat 2/3 cup neutral oil in a large skillet over medium-high heat and fry the zucchini in batches, turning once, until lightly golden.
Transfer zucchini, as they’re cooked, to a colander to drain.
When all the zucchini have been fried and drained, toss them with the red wine vinegar in a large serving bowl and set aside.
Cook the edamame in the boiling water for 3 minutes, then use a fine-mesh sieve or slotted spoon to scoop them out.
Rinse them in cold water (rinse the capers at the same time), drain well, then add them to the zucchini in the bowl.
Cook the pasta until al dente, according to package directions; drain, rinse with cool water, then add to the bowl.
While the pasta is cooking, combine half of the basil, the parsley and the olive oil in a food processor or blender and puree; add puree to the bowl, along with the lemon zest, remaining basil (roughly chopped) and fresh mozzarella.
Toss everything together, season with salt and pepper, and enjoy.