Peas, Prosciutto And Potatoes

• 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

1. Scrub potatoes; do not peel.
2. Slice about 1/4-inch thick, and cover with water.
3. Cover pot, bring to a boil and cook about 10 minutes, until potatoes are tender.
4. Chop whole onion.
5. Heat a nonstick pan until it is very hot; reduce heat to medium high, and add oil.
6. Stir in onions, and saute until they soften.
7. Wash, dry and chop sage and add to onions when they begin to soften.
8. 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.
9. Meanwhile, drain potatoes; cut into chunks, and stir into the pan as peas cook.
10. Season with salt and pepper.

potatoes, onion, olive oil, sage, frozen peas, nosalt, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5184 (may not work)