* Exported from MasterCook * Pasta Primavera Gregory Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pasta Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tb Salt 1/2 lb Green fettuccine 1/2 lb Regular egg fettuccine 1/3 c Olive oil 1/2 c Purple onion, finely chopped 3/4 lb Snow peas 1/3 lb Sugar snap peas 3/4 lb Prosciutto, sliced, coarsely - julienned 2 Ripe plum tomatoes 2 Sweet red peppers, finely - julienned 8 Scallions, cut in 1/2" pieces 1/2 c Chives, basil or other fresh - herbs Black pepper to taste 4 tb Raspberry vinegar 1/4 c Parmesan cheese 1 Black olives Grated zest of 1 orange, - lemon or lime Bring 4 qt water to a boil; add 2 tb 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 temperature. Bring another 4 qt water to a boil. Add 2 tb salt and the peas. Cook for 1 minute, drain and immediately plunge peas into ice water. Let stand 10 minutes; drain and pat dry. Add peas to pasta along with prosciutto, tomatoes, red pepper, 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 temperature. Recipe by The Silver Palate Cookbook - - - - - - - - - - - - - - - - - -