Spaghetti with Sugar Snap Peas and Prosciutto

Ingredients:

• 350 g spaghetti
• 1/3 cup white wine or dry vermouth
• 1 clove garlic, crushed
• 2 wide strips of lemon zest
• 5 tbsp (75 g) butter, thinly sliced
• 3 tbsp. l. olive oil
• 1 medium bunch escarole, torn into 2cm pieces, or 6 heaping cups spinach, torn
• 220g sugar snap peas (about 2 cups), halved
• 110 g prosciutto ham, torn into pieces
• 1/4 cup coarsely chopped parsley
• 60-120 g of pecorino romano cheese, shaved

Preparation:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions.
2. In a large skillet over medium-high heat, bring the wine, garlic, and lemon zest to a simmer. Gradually whisk in the butter, then the olive oil, until the sauce thickens; add 1 teaspoon of salt and pepper to taste. Add the escarole and cook until completely wilted, about 3 minutes. Add the peas and cook until tender, 2-3 minutes. Add the garlic and lemon zest.
3. Drain 1/4 cup of the spaghetti cooking liquid, then place the pasta in the pan. Add 1-2 tablespoons of the cooking liquid and 1 teaspoon of salt; toss, adding more water as needed to thin the sauce. Divide the pasta among plates and top with prosciutto, parsley, and pecorino cheese.