PEAS, PROSCIUTTO AND POTATOES

Peas, Prosciutto And Potatoes image

Provided by Marian Burros

Time 30m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 pound thin-skinned potatoes
16 ounces whole onion or 14 ounces chopped, ready-cut onion (3 1/3 cups)
2 teaspoons olive oil
Few sprigs fresh sage to yield 1 tablespoon chopped
2 ounces thinly sliced prosciutto
2 cups frozen peas
1/2 cup no-salt-added beef stock
1/4 teaspoon salt
Freshly ground black pepper

Steps:

Scrub potatoes; do not peel. Slice about 1/4-inch thick, and cover with water. Cover pot, bring to a boil and cook about 10 minutes, until potatoes are tender.
Chop whole onion.
Heat a nonstick pan until it is very hot; reduce heat to medium high, and add oil. Stir in onions, and sauté until they soften.
Wash, dry and chop sage and add to onions when they begin to soften.
Slice prosciutto into thin strips, and add to the onion with the peas and stock; cover, and cook over low heat for a couple of minutes, until peas are tender.
Meanwhile, drain potatoes; cut into chunks, and stir into the pan as peas cook. Season with salt and pepper.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 6 grams, Carbohydrate 84 grams, Fat 8 grams, Fiber 17 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1342 milligrams, Sugar 18 grams