|15 min||30 min||4|
|1/4 tsp||Black pepper (to taste)|
|1 clove(s)||Garlic (minced)|
|1 tsp||Lemon juice|
|1 1/2 tsp||Lemon peel (zest) (freshly grated)|
|4 cup||Mung beans, boiled, canned|
|2 1/2 tsp||Olive oil|
|4 tbsp||Pine nuts, dried (toasted)|
|5 slice||Prosciutto (shredded)|
|2 tsp||Sage, ground (fresh)|
Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.
Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.