Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, ottolenghi's pasta and fried courgette salad. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Ottolenghi's Pasta and Fried Courgette Salad is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Ottolenghi's Pasta and Fried Courgette Salad is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have ottolenghi's pasta and fried courgette salad using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Ottolenghi's Pasta and Fried Courgette Salad:

1. Get Salt and Black Pepper
2. Make ready 2/3 cup sunflower oil
3. Get 3 medium courgettes cut in 1/4 inch slices (slightly diagonal)
4. Make ready 1 1/2 tbsps red wine vinegar
5. Get 3/4 cup edamame beans or peas (frozen)
6. Prepare 2 cups basil leaves, coarsely chopped
7. Get 1/4 cup parsley leaves
8. Take 1/3 cup olive oil
9. Prepare 9 oz pasta (penne or strozzapreti)
10. Make ready Zest of one lemon
11. Take 1 1/2 tbsps capers
12. Take 7 oz buffalo mozzarella, torn into chunks

Instructions to make Ottolenghi's Pasta and Fried Courgette Salad:

1. Bring a large pot of salted water to a boil.
2. While you’re waiting, in a medium saucepan or skillet, heat sunflower oil over medium-high heat. Fry zucchini slices in batches for about 3 to 4 minutes, flipping once, until golden on both sides. [If your zucchini isn’t browning right away, bump up the heat until it does in just a few minutes.] Drain in colander, shaking with a couple pinches of salt, then transfer to a large bowl and pour vinegar on top. Set aside.
3. In the hot water, cook edamame for 3 minutes, frozen peas for 3 to 4 minutes, or fresh peas for 1 to 2 minutes (to taste). Drain and run cool water over until lukewarm. Set aside to dry. Leave pot boiling, then cook pasta until al dente in it. Drain and rinse under cold water.
4. Combine half of basil and all of the parsley and olive oil in a food processor or blender. Blend until smooth, then season with salt and pepper.
5. Transfer pasta back to empty pot. Add fried zucchini and any juices, basil-parsley oil, edamame or peas, lemon zest, capers and mozzarella. Stir gently together, then season generously with salt and pepper. Right before you serve it, stir in remaining basil leaves.

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