Bring to boil a pot with plenty of water. Clean the octopus, then dip it in boiling water with salt and cook until it is softened (check the cooking by inserting a fork between the tentacles and the head). Let the octopus cool in its water for at least 20 minutes, then drain and cut into pieces. Meanwhile, peel the carrots and wash them with zucchini and peppers. Cut everything into cubes about 1 cm, then cook at medium-high heat the zucchini and carrots in a nonstick skillet with olive oil and a bit 'of salt (the peppers will be left raw). Add the peas still frozen and keep cooking until all the vegetables are completely cooked but still crunchy. Cook the pasta, drain “al dente” and rinse under running cold water to stop its cooking. Combine all ingredients in a large bowl, then prepare the dressing emulsifying, preferably using a blender, lemon, olive oil, parsley, finely chopped (if you like, also mayonnaise and boiled potato). Season the pasta and serve at room temperature.
Recipes with pasta Fabianelli on the blog Noodloves