Spaghetti With Snap Peas and Prosciutto Recipe

Name: Spaghetti With Snap Peas and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
2
Add the spaghetti and cook as the label directs.
3
Bring the wine, garlic and lemon zest to a simmer in a large skillet over medium-high heat.
4
Gradually whisk in the butter, then the olive oil, until thickened; add 1 teaspoon salt, and pepper to taste.
5
Add the escarole and cook until wilted, about 3 minutes.
6
Add the snap peas and cook until tender, 2 to 3 minutes.
7
Discard the garlic and lemon zest.
8
Reserve 1/4 cup cooking water, then drain the spaghetti and add to the skillet.
9
Add 1 to 2 tablespoons cooking water and 1 teaspoon salt; toss, adding more cooking water as needed to loosen.
10
Divide among plates and top with the prosciutto, parsley and pecorino.
11
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
12
Photograph by Antonis Achilleos

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Kosher salt, 12 ounces spaghetti, 1/3 cup white wine or dry vermouth, 1 clove garlic, smashed, and more.

Yes, Spaghetti With Snap Peas and Prosciutto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti With Snap Peas and Prosciutto

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