Pasta Primavera Freeh

• 4 Tbsp. 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, cut into coarse juliennes
• 2 ripe plum tomatoes, quartered
• 2 sweet red peppers, stemmed, cored and cut into fine juliennes
• 8 scallions, cut diagonally into 1/2-inch pieces
• 1/2 c. snipped chives, basil or other fresh herbs
• freshly ground black pepper to taste
• 4 Tbsp. raspberry vinegar
• 1/4 c. grated imported Parmesan cheese
• 1 c. imported black olives

1. Bring 4 quarts of water to a boil in a large pot.
2. Add 2 tablespoons salt and stir in the fettuccine.
3. Cook until tender, but still firm and drain immediately.
4. Transfer the pasta to a large mixing bowl, add the olive oil and chopped purple onion and toss to combine.
5. Set aside to cool to room temperature.

salt, green fettuccine, regular egg, olive oil, purple onion, snow peas, sugar snap peas, tomatoes, sweet red peppers, scallions, chives, freshly ground black pepper, raspberry vinegar, parmesan cheese, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=256712 (may not work)