Spaghetti With Snap Peas and Prosciutto

Total Time:
30 min
15 min
15 min

4 servings

  • 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
  • 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.

  • 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

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

    Spring Entertaining Guide