Recipes For 2004

Pasta Primavera

2 Tablespoons salt, plus additional to taste
1/2 pound spinach fettuccine
1/2 pound egg fettuccine
1/3 cup best-quality olive oil
1/2 cup finely chopped purple onion
3/4 pound snow peas
1/3 pound sugar snap peas
2 ripe plum tomatoes, quartered
2 sweet red peppers, stemmed, cored, cut into fine julienne strips
8 scallions, cleaned, trimmed, cut diagonally into 1/2 inch pieces
1/2 cup snipped chives, basil or other fresh herbs of your choice
Freshly ground black pepper, to taste
4 tablespoons raspberry vinegar
1/4 cup grated Parmesan cheese
1 cup black olives (any kind)
Grated zest 1/2 orange, 1/2 lemon and 1/2 lime

Bring 4 quarts water to boil in a large pot. Add 1 tablespoon salt and stir in the pasta. Cook until al dente and drain immediately. Transfer pasta to a large mixing bowl, add olive oil and chopped onion, and toss gently to combine. Set aside to cool to room temperature.
Bring another 4 quarts water to boil. Add 1 tablespoon salt, the snow peas and sugar snap peas. Cook for 1 minute, drain and plunge peas immediately into a large bowl of ice water. Let stand for 10 minutes. Drain peas and pat thoroughly dry.
Add peas to pasta along with the tomatoes, red pepper, scallions and herbs of your choice. Season with salt and pepper, sprinkle on raspberry vinegar and toss gently.
Toss pasta with the Parmesan, taste, and correct seasoning. Arrange pasta on a serving platter. Scatter olives and citrus zest over the pasta and serve at room temperature.