Ottolenghi's Fried Zucchini Pasta Salad

Fried zucchini, capers, edamame, and gooey blobs of mozzarella are tossed with pesto sauce to make this unforgettable pasta.
Ingredients (6 servings)
  • 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
  • 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.
  • In a separate large saucepan boil water and blanch edamame for 3 minutes and drain. Salt the water and cook pasta to al dente.
  • 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.
  • 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.
Tip
  • Rather than deep-frying the zucchini, saute in a skillet with enough olive oil to cover bottom over medium-low heat until they just begin to wilt around the edges.

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