Photo: Spaghetti With Snap Peas and Prosciutto Recipe
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
Directions
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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By Meltiny
on May 08, 2013
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This recipe was a greasy mess. The prosciutto in my opinion killed the fresh veggies making them salty and greasy.
By maxkdate
Minneapolis, MN
on December 14, 2011
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This was a great recipe! I modified it a little bit, using normal bacon, as well as substituting 1 tbsp of the olive oil with bacon grease. I also upped the garlic amount and left it in the dish, which I would recommend doing if you're a garlic person. Pretty easy prep, great flavor, and a very pleasant change from boring old spaghetti.
By brookenel
on November 11, 2011
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This is DELICIOUS!! I was surprised how much the spinach cooked down, so don't be afraid to add the entire 6 cups if you decide to use spinach instead of escarole.
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