Spaghetti with Snap Peas and Prosciutto

If you're looking for a simple dinner idea that looks impressive, this is just the dish.

Kosher salt

12 oz spaghetti

1/3 cup white wine

1 clove garlic, smashed

2 wide strips lemon zest

5 Tbsp butter, thinly sliced

3 Tbsp olive oil

Freshly ground pepper

1 medium head escarole, torn into 1" pieces

  (or 6 cups of torn spinach)

1/2 lb sugar snap peas, halved (about 2 cups)

1/4 lb prosciutto, torn into pieces

1/4 cup roughly chopped parsley

2 - 4 oz pecorino romano cheese, shaved

Bring a large pot of salted water to a boil.  Add the spaghetti and cook as the label directs.  

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 tsp salt and pepper to taste.  Add the escarole and cook until wilted, about 3 minutes.  Add the snap peas and cook until tender, 2 - 3 minutes.  Discard the garlic and lemon zest.  

Reserve 1/4 cup cooking water, then drain the spaghetti and add to the skillet.  Add l - 2 Tbsp cooking water and 1 tsp salt; toss, adding more cooking water as needed to loosen.  

Divide among plates and top with the prosciutto, parsley and pecorino.