Sarasota's Peas, Potatoes, Proscuitto, and Parmesan

• 4 cups red potatoes, peeled and diced (approximately 1/2-3/4-inch cubes)
• 2 cups frozen baby peas, thawed
• 14 cup prosciutto, diced fine
• 2 scallions, diced fine
• 4 -5 cups chicken broth, enough to cover the potatoes
• 1 tablespoon fresh parsley, fine chopped
• 2 teaspoons olive oil, add more if necessary (extra virgin if possible)
• ground black pepper
• salt
• parmesan cheese
• olive oil

1. Potatoes -- I like to cook the potatoes in a medium sauce pan vs a pot.
2. I think that cook quicker and more evenly.
3. Heat up the broth and potatoes on medium heat and cook the potatoes until almost tender.
4. I can't give you an exact time as it will depend on the size of your diced potatoes and also the size of your pan.
5. They should take around 10 minutes.You don't want them to fall apart - almost tender.
6. Peas -- Add the peas to the potatoes, right at the end of cooking before you drain them; they take just a few seconds to warm up.
7. Finish -- Drain the potatoes and peas well and return to the pan, but make sure the heat is turned off.
8. Add the scallions, proscuitto, parsley, salt (go easy - the proscuitto and parmesan are both salty), plenty of ground black pepper, and the olive oil and lightly toss.
9. The heat of the pan and the potatoes is enough to warm up the scallions and proscuitto.
10. Serve -- Transfer to a serving bowl and garnish with grated parmesan cheese and a drizzle of olive oil.
11. ENJOY!

red potatoes, frozen baby peas, scallions, chicken broth, fresh parsley, olive oil, ground black pepper, salt, parmesan cheese, olive oil

Taken from www.food.com/recipe/sarasotas-peas-potatoes-proscuitto-and-parmesan-419753 (may not work)