Yotam Ottolenghi’s Pasta and Zucchini Salad
by Laura Frerichs, Tastemaker in Residence
This salad, which was featured in a New York Times article about Yotam Ottolenghi, and adapted from “Plenty,” his first cookbook. Super simple this salad can come together on a busy weeknight or made ahead the previous night and left to marinated for a delicious lunch or dinner the following day. Enjoy!
⅔ cup sunflower oil
3 medium zucchini, cut into 1/4-inch-thick slices
1 ½ Tbsp red wine vinegar
¾ cup green beans, chopped
2 cups basil leaves, shredded coarsely
¼ cup parsley leaves
⅓ cup olive oil
9 oz strozzapreti or penne pasta
Zest of 1 lemon
1 ½ Tbsp capers
7 oz buffalo mozzarella, torn into chunks
- Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.
- In the hot water, blanche beans for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot. In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.
- In boiling water, cook pasta until al dente; 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 with plenty of salt and pepper. Before serving, stir in remaining basil.