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PASTA PRIMAVERA GREGORY
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Vegetables
Amount Measure Ingredient -- Preparation Method
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4 tb Salt
1/2 lb Green fettuccine
1/2 lb Regular egg fettuccine
1/3 c Olive oil
1/2 c Finely chopped purple onion
3/4 lb Snow peas
1/3 lb Sugar snap peas
3/4 lb Sliced prosciutto, coarsely
Julienned
2 Ripe plum tomatoes
2 Sweet red peppers, finely
Julienned
8 Scallions, cut in 1/2" pcs.
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 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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