Tuesday, July 5, 2016

Vacation Day Five - Pasta and Zucchini Salad

Vacation days are perfect for sitting on the deck reading a book and having a cocktail. Today's cocktail was a Blueberry and Basil and Vodka and Soda. Oh, it was very good.
Today it was a little warm so I made a pasta salad and picked up a rotisserie chicken. Tried to keep the house as cool as I could, no we have not turned the air on yet.

The recipe for this pasta came from the New York Times. The recipe was adapted from Yotam Ottolenghi's first cookbook, “Plenty. I made a change using snow peas in place of the Edamame.

Black pepper
⅔ cup sunflower oil
3 medium zucchini, cut into 1/4-inch-thick slices
1 ½ tablespoons red wine vinegar
¾ cup snow peas
2 cups basil leaves, shredded coarsely
¼ cup parsley leaves
⅓ cup olive oil
9 ounces  penne pasta
Zest of 1 lemon
1 ½ tablespoons capers
7 ounces 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.

Add the Snow Peas to the oil and fry until they look cooked, about 3 minutes. Drain and add to Zucchini slices.

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 snow peas and their juices over pasta. Add 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.

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