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pasta primavera gregory

(1 rating)
Recipe by
Jamallah Bergman
Atlanta, GA

A light and lovely tangle of pasta and fresh veggies. Serve this as a first course or a light main course.

(1 rating)
yield 6 serving(s)

Ingredients For pasta primavera gregory

  • 1/2 lb
    green fettuccine
  • 1/2 lb
    regular egg fettuccine
  • 1/3 c
    best quality olive oil
  • 1/2 c
    finely chopped red onion
  • 3/4 lb
    snow peas
  • 1/3 lb
    sugar snap peas
  • 3/4 lb
    sliced prosciutto, cut into coarse julienne
  • 2
    ripe plum tomatoes,quartered
  • 2
    red bell peppers,stemmed,seeded, and cut into fine julienne
  • 8
    scallions,well rinsed,trimmed,cut diagonally into 1/2 inch pieces
  • 1/2 c
    snipped chives,basil or other fresh herbs
  • salt and pepper, to taste
  • 4 Tbsp
    raspberry vinegar or to taste
  • 1/4 c
    grated parmigiano-reggiano cheese
  • 1 c
    imported black olives (any kind)
  • grated zest of 1 orange,lemon or lime

How To Make pasta primavera gregory

  • 1
    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.
  • 2
    Bring another 4 quarts salted water to a boil. Add the snow peas and sugar snap peas. Cook 1 minute,drain and plunge the peas immediately into a large bowl of ice water. Let stand for 10 minutes. Drain the peas and pat thoroughly dry.
  • 3
    Add the peas to the pasta in the mixing bowl along with the prosciutto,tomatoes, bell peppers,scallions and chives or herbs. Season with salt and pepper, sprinkle on the raspberry vinegar, and toss gently.
  • 4
    Toss the pasta and vegetables with the grated cheese, taste and correct the seasoning. Arrange the pasta on a large serving platter. Scatter the olives and citrus zest over the pasta and serve at room temperature.

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