Pasta Primavera Gregory Recipe
Ingredients
4 tablespoons salt, plus additional to taste
1/2 pound green fettuccine
1/2 pound regular egg fettuccine
1/3 cup best-quality olive oil
1/2 cup finely chopped purple onion
3/4 pound snow peas
1/3 pound sugar snap peas
3/4 pound sliced prosciutto, cut into coarse julienne
2 ripe plum tomatoes, quartered
2 sweet red peppers, stemmed, cored, cut into fine julienne
8 scallions (green onions), cleaned, trimmed, cut diagonally into 1/2 inch pieces
1/2 cup snipped chives, basil or other fresh herbs
Freshly ground black pepper, to taste
4 tablespoons raspberry vinegar
1/4 cup grated imported Parmesan cheese
1 cup imported black olives (any kind)
Grated zest of 1 orange, 1 lemon or 1 lime
Directions
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.
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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