Recipe
Spring salad with zucchini, buffalo mozzarella and spiral pasta
Spring salad with zucchini, buffalo mozzarella and spiral pasta from Amanda's Easy Eats season 2024. Amanda's reinterpretation of a recipe by Yotam Ottolenghi. For the original recipe, go to delicious.com.au.
As seen on: Amanda's Easy Eats (Season 2023: Episode 8)
Ingredients
- 2/3 cup (160ml) sunflower oil or similar
- 3 medium zucchini, cut into 6mm thick rounds
- 1 tbs red wine vinegar
- ¾ cup (150gm) frozen shelled edamame
- 2 cups basil leaves
- ¼ cup flat leaf parsley leaves
- 1/3 cup (80ml) extra virgin olive oil
- 500g dried strozzapreti pasta – I used large spirals
- Zest of 1 lemon
- 1 tbs capers
- 200gm buffalo mozzarella, torn into pieces
Instructions
- Bring a large pot of salted water to the boil
- Heat the oil in a large deep fry pan over medium-high heat
- Fry zucchini slices in 2 separate batches for 3 mins approx. or until golden brown on both sides
- Transfer to a colander to drain, discarding oil
- Tip zucchini slices into a bowl, pour vinegar on top and stir. Set aside
- In the pot of boiling water, blanch edamame for 3 mins
- Remove with slotted spoon and refresh under cold running water and set aside to dry
- Keep boiling water in the pot
- In a food processor, combine half the basil, all the parsley and the olive oil
- Season with salt flakes and freshly ground black pepper and whiz until smooth
- Cook pasta in boiling water until al dente, then 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 in remaining basil leaves and serve
Buon appetite!