Ingredients
1 large zucchini, cut into 1/4-inch-thick slices
1/2 cup frozen shelled edamame
1 cup basil
leaves 1/4 cup parsley leaves
1/4 cup olive oil
150 grams organic garbanzo fusilli
Zest of 1 lemon
1 tablespoon capers
1 tablespoon red wine vinegar
to taste Salt and pepper
Lets go cook
Boil salted water in a large pot. Heat a skillet over high heat and grill the zucchini slices loosely about 5 minutes, flipping until golden brown on both sides. Arrange the zucchini slices on a plate, and set aside.
In the boiling water, blanch the edamame for 3 minutes; Drain, refresh under cold running water and let dry in a colander. Keep the water boiling in the pot.
In a food processor, combine the cup basil, parsley, and olive oil. Season with salt and pepper and process, not too much so that it is not completely smooth.
In boiling water, cook pasta until al dente; Drain and rinse with cold water. Put the pasta in a bowl. Add the zucchini slices to the pasta. Add the edamame, basil sauce, lemon zest, capers and vinegar. Mix gently, then taste. Season.
Serve and decorate with some basil leaves.