Asparagus & Pea Pesto Flatbread

4 flatbreads
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  • For the Lemony Pea Pesto:
  • 1 cup fresh or thawed frozen peas
  • 1/3 cup plus 2 tablespoons extra virgin olive oil
  • 1/3 cup walnut pieces
  • 2 coarsely chopped garlic cloves
  • 1 ounce fresh basil leaves
  • Juice of 1/2 lemon (about 2 tablespoons)
  • Salt and pepper, to taste
  • For the Flatbreads:
  • 4 naan-style flatbreads (about 8-inches long)
  • 1 cup roughly chopped cooked chicken
  • 1/4 cup diced sun-dried tomatoes
  • 1 six-ounce block Roth® Dill Havarti Cheese, shredded
  • 8 to 12 asparagus spears, ends trimmed
  • Crushed red pepper flakes, for garnish, optional
  • Fresh basil, for garnish, optional


  1. Heat oven to 400°F.
  2. Make the pesto. In a food processor or blender, process peas, olive oil, walnuts, garlic, 1 ounce basil leaves and lemon juice until texture is smooth but slightly grainy. Season with salt and pepper. Set aside.
  3. Place flatbreads on a parchment-lined baking sheet. Top each flatbread with 2 heaping tablespoons pesto; spread evenly over bread. Divide chicken, sundried tomatoes and Dill Havarti Cheese evenly among the flatbreads. Top each with 2 to 3 asparagus spears.
  4. Bake 18 to 20 minutes or until cheese is bubbly and flatbread edges are golden.
  5. Garnish with crushed red pepper flakes and basil, if desired. Serve warm.