INGREDIENTS
2 cups
Basil, leaves
3/4 cup
Edamame, frozen
1
Lemon, Zest of
1/4 cup
Parsley, leaves
3
Zucchini, cut into 1/4-inch-thick slices, medium
1 1/2 tbsp
Capers
9 oz
Strozzapreti or penne pasta
1
Black pepper
1
Salt
1/3 cup
Olive oil
1 1/2 tbsp
Red wine vinegar
2/3 cup
Sunflower oil
7 oz
Buffalo mozzarella