Easiest Way to Prepare Award-winning Ottolenghi's Pasta and Fried Courgette Salad

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, ottolenghi's pasta and fried courgette salad. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Ottolenghi's Pasta and Fried Courgette Salad is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Ottolenghi's Pasta and Fried Courgette Salad is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook ottolenghi's pasta and fried courgette salad using 12 ingredients and 5 steps. Here is how you cook that.

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

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

Steps 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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