Spaghetti With Snap Peas and Prosciutto

By Kplmrm

Total Time: 30 min Prep 15 min Cook 15

Per serving: Calories 715; Fat 34 g (Saturated 15 g); Cholesterol 74 mg; Sodium 1,992 mg; Carbohydrate 73 g; Fiber 7 g; Protein 28 g

Ingredients

• Kosher salt
• 12 ounces spaghetti
• 1/3 cup white wine or dry vermouth
• 1 clove garlic, smashed
• 2 wide strips lemon zest
• 5 tablespoons unsalted butter, thinly sliced
• 3 tablespoons extra-virgin olive oil
• Freshly ground pepper
• 1 medium head escarole, torn into 1-inch pieces, or 6 heaping cups torn spinach
• 1/2 pound sugar snap peas (about 2 cups), halved
• 1/4 pound prosciutto, torn into pieces
• 1/4 cup roughly chopped fresh parsley
• 2 to 4 ounces pecorino romano cheese, shaved

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs.

Bring the wine, garlic and lemon zest to a simmer in a large skillet over medium-high heat. Gradually whisk in the butter, then the olive oil, until thickened; add 1 teaspoon salt, and pepper to taste. Add the escarole and cook until wilted, about 3 minutes. Add the snap peas and cook until tender, 2 to 3 minutes. Discard the garlic and lemon zest.

Reserve 1/4 cup cooking water, then drain the spaghetti and add to the skillet. Add 1 to 2 tablespoons cooking water and 1 teaspoon salt; toss, adding more cooking water as needed to loosen. Divide among plates and top with the prosciutto, parsley and pecorino.