Spaghetti With Sugar Snap Peas and Prosciutto! |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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We had this for supper last night and I am highly recomending it! It is fast and easy! I found it among my vast trove of clipped recipe, but do not know from which source. Ingredients:
12 ounces spaghetti |
1/3 cup white vermouth |
1 garlic clove, smashed |
2 slices lemon peel, wide |
5 tablespoons unsalted butter, sliced |
3 tablespoons extra virgin olive oil |
1/2 teaspoon fresh ground black pepper |
6 cups fresh spinach, torn (cups) |
1/2 lb sugar snap pea, halved |
3 -4 ounces prosciutto, torn |
1/4 cup flat leaf parsley, chopped |
2 ounces pecorino romano cheese, shaved |
Directions:
1. Bring a large pot of salted water to a boil and cook pasta as label directs. (al dente) I allways cook 2 minutes less than directed).Drain, but save 1/3 c of the pasta water.
2. In the same pot add the wine, strips of lemon peel (nice and widestrips) and garlic to a simmer over medium-high heat. (both will be removed later. :-).
3. Cut the butter into slices and whisk into the simmering wine, then the olive oil.Add 1 teaspoons of salt and fresh ground pepper.
4. Add the spinach. I use 6 heaping cups. Cook tossing until wilted.
5. Add the snap peas. and cook 2-3 minutes. Remove the lemon peel and smashe garlic clove.Add the spaghetti to the pot and tosss adding some or all of the reserved pasta water. Add Prociutto and parsley, toss well and serve topped with coarse grate Pecorino Romano. Add more ground pepper at the table if desired.
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