Pasta primavera gregory

6 Servings

Ingredients

Quantity Ingredient
4 tablespoons Salt
½ pounds Green fettuccine
½ pounds Regular egg fettuccine
⅓ cup Olive oil
½ cup Finely chopped purple onion
¾ pounds Snow peas
⅓ pounds Sugar snap peas
¾ pounds Sliced prosciutto, coarsely
Julienned
2 Ripe plum tomatoes
2 Sweet red peppers, finely
Julienned
8 Scallions, cut in 1/2\" pcs.
½ cup Chives, basil or other fresh
Herbs
Black pepper to taste
4 tablespoons Raspberry vinegar
¼ cup Parmesan cheese
1 Black olives
Grated zest of 1 orange,
Lemon or lime

Directions

Bring 4 qts water to a boil; add 2 tbls salt and stir in fettuccine.

Cook until tender but still firm; drain immediately. Transfer the pasta to a large bowl, add the olive oil and chopped onion; toss gently. Let cool to room temp.

Bring another 4 qts water to a boil. Add 2 tbls salt and the peas.

Cook for 1 min., drain and immediately plunge peas into ice water.

Let stand 10 min; drain and pat dry.

Add peas to pasta along with prosciutto, tomatoes, red papper, scallions and chives or herbs to taste. Season with salt and pepper, sprinkle on raspberry vinegar to taste, and toss gently.

Toss the pasta primavera with the parmesan. Arrange on serving platter. Scatter olives and citrus zest over the pasta and serve at room temp.

Recipe By : The Silver Palate Cookbook

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