Zucchini & Shelling Pea Pasta Salad
1 cup Sunflower Oil
Zucchini 1 EACH
2 cup Basil Fresh
Penne 2 CUPS
2 Tbs Red wine vinegar
1 tsp Lemon Juice (Fresh)
1 Tbs Capers
1/4 Cup Olive Oil
3 Tbs Hazelnuts
Heat the sunflower oil (or canola, vegetable, or even peanut) up in a large saucepan.
Cut the zucchini in slices, about 1/4 inch thick. Shell the peas.
Fry the zucchini slices and the peas in batches until they turn golden brown and crispy. Transfer to a
colander over the sink to let cool.
Put the cooked veggies in a large bowl and cover with the red wine vinegar mix. Set aside.
Combine the basil and olive oil in a blender and blitz till it becomes a smooth sauce.
Cook your pasta till al dente and drain. Return the pasta to the pan you cooked it in. Pour in the basil
sauce and the zucchini and peas with their juices. Add a crack of fresh pepper and OPTIONAL add some fresh
mozzarella or parmesan.
Crush your hazelnuts. Serve pasta in bowls and top with the crushed hazelnuts. Enjoy!