⅔ cup extra-virgin olive oil
3 medium zucchini, cut into ¼-inch-thick slices
1½ TBSP red wine vinegar
¾ cup frozen shelled edamame
2 cups basil leaves, shredded coarsely
¼ cup parsley leaves
⅓ cup olive oil
8 oz penne pasta
Zest of 1 lemon
1½ TBSP capers
7 oz buffalo mozzarella, torn into chunks
1. Bring a large pot of salted water to a boil. In a medium saucepan, heat oil over medium-high heat. Sauté zucchini slices in batches (don’t 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.
2. In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.
3. In a food processor, combine half the basil, all the parsley and the olive oil. Season with salt and pepper and process until smooth.
4. 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.
