Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   salt
     1/2  pound         green fettuccine
     1/2  pound         regular egg fettuccine
     1/3  cup           olive oil
     1/2  cup           finely chopped purple onion
     3/4  pound         snow peas
     1/3  pound         sugar snap peas
     3/4  pound         sliced prosciutto -- coarsely julienned
   2                    ripe plum tomatoes
   2                    sweet red peppers -- finely julienned
   8                    scallions -- cut in 1/2" pcs.
     1/2  cup           chives -- basil or other
                        -- fresh herbs
                        black pepper to taste
   4      tablespoons   raspberry vinegar
     1/4  cup           parmesan cheese
   1                    black olives
                        grated zest of 1 orange -- lemon or lime

Preparation:

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 minutes, 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.