Total Time: 40 minutes, Prep Time: 10 minutes, Cook Time: 25 minutes
1/2 lb. Pappardelle’s Summer Herb Fettuccine
2/3 cup sunflower oil (or vegetable oil)
3 medium zucchini, cut into 1/4” slices
1 1/2 tablespoons red wine vinegar
3/4 cup frozen peas
1/4-1/2 cup Pappardelle’s Traditional Basil Pesto
Zest of 1 lemon
1 1/2 tablespoons capers
1 oz. fresh mozzarella, cubed
Salt & pepper, to taste
1. In a medium saucepan, heat oil over medium-high heat. Fry zucchini slices in batches for about 3-4 minutes, flipping one, until golden brown on both sides. Drain in a colander, shaking with a couple pinches of salt, then transfer to a large bowl. Add vinegar. Set aside.
2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain.
3. Transfer pasta to a large bowl. Add fried zucchini, pesto, peas, lemon zest, capers, and mozzarella. Stir together and season with salt & pepper. Serve and enjoy!