Spaghetti With Snap Peas and Prosciutto (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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.
4. 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
5. Photograph by Antonis Achilleos
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