*  Exported from  MasterCook  *
                          PASTA PRIMAVERA GREGORY
 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            Finely chopped purple onion
      3/4   lb           Snow peas
      1/3   lb           Sugar snap peas
      3/4   lb           Sliced prosciutto, coarsely
    2                    Ripe plum tomatoes
    2                    Sweet red peppers, finely
    8                    Scallions, cut in 1/2 pcs.
      1/2   c            Chives, basil or other fresh
                         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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