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Yotam Ottolenghi's Pasta and Zucchini Salad
Ingredients
  • Salt
  • black pepper
  • ⅔ cup sunflower oil
  • 3 medium zucchini, cut into ¼-inch-thick slices
  • 1 ½ tablespoons red wine vinegar
  • ¾ cup frozen edamame
  • 2 cups basil leaves, shredded coarsely
  • ¼ cup parsley leaves
  • ⅓ cup olive oil
  • 9 ounces strozzapreti or penne pasta
  • Zest of 1 lemon
  • 1 ½ tablespoons capers
  • 7 ounces buffalo mozzarella, torn into chunks
Steps
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