Spaghetti With Snap Peas and Prosciutto

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs.
  2. 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.
  3. 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.