Spaghetti With Snap Peas and Prosciutto

• 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

kosher salt, spaghetti, white wine, clove garlic, wide strips lemon zest, unsalted butter, extravirgin olive oil, freshly ground pepper, head, sugar, fresh parsley, pecorino romano cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spaghetti-with-snap-peas-and-prosciutto-recipe.html (may not work)