Spaghetti With Snap Peas And Prosciutto

Serving 4 people

30 min


  • dry white wine 1/3 cup white wine or dry vermouth
  • escarole 1 medium head escarole, torn into 1-inch pieces, or 6 heaping cups torn spinach
  • fresh parsley 1/4 cup roughly chopped fresh parsley
  • garlic 1 clove garlic, smashed
  • kosher salt Kosher salt
  • lemon zest 2 wide strips lemon zest
  • olive oil 3 tablespoons extra-virgin olive oil
  • pecorino romano cheese 2 to 4 ounces pecorino romano cheese, shaved
  • pepper Freshly ground pepper
  • prosciutto 1/4 pound prosciutto, torn into pieces
  • spaghetti 12 ounces spaghetti
  • sugar snap peas 1/2 pound sugar snap peas (about 2 cups), halved
  • unsalted butter 5 tablespoons unsalted butter, thinly sliced
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How to make it

  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. Gradually whisk in the butter, then the olive oil, until thickened; add 1 teaspoon salt, and pepper to taste.
  4. Add the escarole and cook until wilted, about 3 minutes.
  5. Add the snap peas and cook until tender, 2 to 3 minutes. Discard the garlic and lemon zest.
  6. Reserve 1/4 cup cooking water, then drain the spaghetti and add to the skillet.
  7. 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.
  8. Photograph by Antonis Achilleos