Spaghetti with Sugar Peas and prosciutto - Detailed recipes with photos.

Escariol salad and sugar peas in pods will fill your pasta spring freshness and juiciness. Greens and peas stewed in a sauce of white wine, olive and butter with a delicate aroma of lemon and spicy garlic. And then the vegetables are mixed with boiled spaghetti. Slices of italian prosciutto ham and grated cheese pecorino romano will add more rich flavor. Sprinkle ready spaghetti with fresh parsley and enjoy their vibrant multi-faceted taste. Nutritional value of one serving: (4 total) Calories 7one 5, total fats 34 g., saturated fats g., proteins 28 g., carbohydrates 73 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

350 gr spaghetti
1/3 Art. white wine or dry vermouth
1 clove garlic, crushed
2 wide strips of lemon peel
5 tbsp. l (75 gr.) Butter, thinly sliced
3 tbsp. l olive oil
1 medium bunch of escariol, torn into pieces of 2 cm., Or 6 Art. with a slice of torn spinach
220 gr sugar peas (about 2 tbsp.), cut in half
110 gr. prosciutto ham torn to pieces
1/4 Art. coarsely chopped parsley
60-120 gr. pecorino romano cheese, sliced

Recipes with similar ingredients: spaghetti pasta, white wine, vermouth, garlic, lemon zest, butter, escariol salad, spinach, sugar peas in pods, prosciutto, parsley, pecorino cheese romano

Recipe preparation:

In a large pan, bring salted water to a boil. Add spaghetti and cook as recommended on packaging.
In a large frying pan over medium heat, bring to boiling wine, garlic and lemon zest. Gradually intervene butter, then olive oil until the sauce thickens; add 1 tsp. salt, pepper to taste. Add eskarol and cook until it is completely dry, about 3 minutes. Add peas and cook until tender, 2-3 minutes. Add garlic and lemon zest.
Pour 1/4 tbsp. spaghetti liquids, drain the rest of the water and put the pasta in the pan. Add 1-2 tbsp. l cooking liquid and 1 tsp salts; mix by adding more as needed water to dilute the sauce. Put the pasta in plates and sprinkle on top of prosciutto, parsley and pecorino cheese.