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.
