Pasta Primavera Freeh - cooking recipe

Ingredients

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

Preparation

Bring 4 quarts of 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 purple onion and toss to combine.
Set aside to cool to room temperature.