Slightly adapted from Plenty by Yotam Ottolenghi

Serves 6

Salt and black pepper
2/3 cup sunflower or safflower oil, or any type of oil you like for deep-frying
4 medium zucchini, cut into 1/4-inch-thick slices
Salt
2 tablespoons red wine vinegar
1 cup fresh fava beans, shelled
2 cups basil leaves, coarsely chopped
1/3 cup parsley leaves
1/3 cup olive oil
Freshly ground black pepper
12 ounces strozzapreti or penne pasta
Zest of 1 lemon
2 tablespoons capers
7 ounces buffalo mozzarella, torn into chunks
Bring a large pot of salted water to a boil.

While you’re waiting, in a medium saucepan or skillet, heat sunflower oil over medium-high heat. Fry zucchini slices in batches for about 3 to 4 minutes, flipping once, until golden on both sides. (If your zucchini isn’t browning right away, bump up the heat until it does in just a few minutes.) Drain in colander, shaking with a couple pinches of salt, then transfer to a large bowl and pour vinegar on top. Set aside.

In the hot water, cook fava beans for 1-2 minutes. Drain and run cool water over until lukewarm. Set aside to dry. Leave the pot boiling and cook pasta in it until al dente. Drain and rinse under cold water.

Combine 1 cup basil and all of the parsley and olive oil in a food processor or blender. Blend until smooth, then season with salt and pepper.

Transfer pasta back to the now empty pot. Add fried zucchini and any juices, basil-parsley oil, favas, lemon zest, capers and mozzarella. Stir gently together, then season with salt and pepper. Right before you serve it, stir in remaining basil leaves.