Ingredients
- 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
Method
- Heat oven to 400°F.
- 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.
- 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.
- Bake 18 to 20 minutes or until cheese is bubbly and flatbread edges are golden.
- Garnish with crushed red pepper flakes and basil, if desired. Serve warm.