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Pasta Primavera Gregory

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  Salt 5 Tablespoon (Additional Amount Included For Taste)
  Green fettuccine 1⁄2 Pound
  Regular egg fettuccine 1⁄2 Pound
  Olive oil 1⁄3 Cup (5.33 tbs) (Use Best Quality)
  Finely chopped onion 1⁄2 Cup (8 tbs) (Use Purple Variety)
  Snow peas 3⁄4 Pound
  Sugar snap peas 1⁄3 Pound
  Sliced prosciutto 3⁄4 Pound, cut into coarse julienne
  Ripe plum tomatoes 2 , quartered
  Sweet red peppers 2 , stemmed, cored, cut into fine julienne
  Scallions 8 , cleaned, trimmed, cut diagonally into 1/2 inch pieces (Green Onions)
  Snipped chives/Basil/other fresh herbs 1⁄2 Cup (8 tbs)
  Freshly ground black pepper To Taste
  Raspberry vinegar 4 Tablespoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs) (Use Imported Variety)
  Black olives 1 Cup (16 tbs) (Use Any Kind, Preferably Imported)
  Grated orange zest 1
  Lemon/Lime 1

Bring 4 quarts water to a boil in a large pot.
Add 2 tablespoons salt and stir in the fettuccine.
Cook until tender but still firm, and drain immediately.
Transfer the pasta to a large mixing bowl, add the olive oil and chopped onion, and toss gently to combine.
Set aside to cool to room temperature.
Bring another 4 quarts water to a boil.
Add 2 tablespoons salt, the snow peas and sugar snap peas.
Cook for 1 minute, drain, and plunge peas immediately into a large bowl of ice water.
Let stand for 10 minutes.
Drain peas and pat thoroughly dry.
Add peas to the pasta in the mixing bowl along with the 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, taste, and correct seasoning.
Arrange pasta on a serving platter.
Scatter olives and citrus zest over the pasta and serve at room temperature.

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Pasta Primavera Gregory Recipe