Pasta Primavera Gregory

Name: Pasta Primavera Gregory
Yield: 6 portions
Ingredients: ½ cup snipped chives, basil, or other fresh herbs; ½ cup snipped chives, basil, or other fresh herbs; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 4 tablespoons raspberry vinegar, or to taste; ¼ cup grated Parmigiano-Reggiano cheese; 1 cup imported black olives (any kind); Grated zest of 1 orange, lemon, or lime; Grated zest of 1 orange, lemon, or lime; Grated zest of 1 orange, lemon, or lime; ½ pound regular egg fettuccine; ½ pound green fettuccine; ½ cup finely chopped red onion; ⅓ cup best-quality olive oil; ⅓ pound sugar snap peas; ¾ pound snow peas; 2 ripe plum tomatoes, quartered; ¾ pound sliced prosciutto, cut into coarse julienne; 8 scallions (green onions), well rinsed, trimmed, cut diagonally into ½- inch pieces; 2 red bell peppers, stemmed, seeded, and cut into fine julienne; ½ cup snipped chives, basil, or other fresh herbs; 8 scallions (green onions), well rinsed, trimmed, cut diagonally into ½- inch pieces

Preparation info

6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

A light and lovely tangle of pasta and fresh vegetables. Serve pasta primavera as the first course or light main course of a spring dinner on the terrace. Feel free to substitute your favorite fresh vegetables and herbs in the appropriate quantities.

Ingredients

½ pound green fettuccine
½ pound regular egg fettuccine
⅓

Main course
Spring

Method

Bring 4 quarts salted water to a boil in a large pot. Stir in all 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 salted water to a boil. Add the snow peas and sugar sn