Pasta Primavera Gregory

Recipe Ingredients

4 tablespoons	60ml	Salt
1/2 lb	227g / 8oz	Green fettuccine
1/2 lb	227g / 8oz	Regular egg fettuccine
1/3 cup	78ml	Olive oil
1/2 cup	31g / 1.1oz	Finely chopped purple onion
3/4 lb	340g / 11oz	Snow peas
1/3 lb	151g / 5.3oz	Sugar snap peas
3/4 lb	340g / 11oz	Sliced prosciutto - coarsely julienned
2		Ripe plum tomatoes
2		Sweet red peppers - finely julienned
8		Scallions - cut in 1/2" pcs.
1/2 cup	118ml	Chives - basil or other fresh herbs
		Black pepper to taste
4 tablespoons	60ml	Raspberry vinegar
1/4 cup	36g / 1.3oz	Parmesan cheese
1		Black olives
		Grated zest of 1 orange - lemon or lime

Recipe Instructions

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 minutes, 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.

Source:
The Silver Palate Cookbook

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