| 10 | 45 | 356 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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) |
| 1/4 tsp | Salt |
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.
| Meat | 0.2 |
| Meat Alternative | 1.6 |
| Vegetables | 1.9 |
