Spaghetti With Snap Peas and Prosciutto

Name: Spaghetti With Snap Peas and Prosciutto
Ingredients: 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