Pea Pesto Flatbread with Asparagus and Shaved Pecorino Romano

Pea Pesto Flatbread is an elevated snakc or appetizer with all the great flavors of spring.

Course Appetizer, Hors D'Oeuvre, Lunch

Cuisine spring, vegetarian

Diet Low Salt

Prep Time 10

Cook Time 20

Total Time 30

Servings flatbreads

Calories 657kcal

1 cup green peas with a small handful reserved to top the flatbreads (if you're using frozen peas, thaw them. For fresh, blanch them for 3 minutes and then plunge them into an ice bath)
⅓ cup chopped walnuts
2 Tablespoon Romano cheese
1 clove garlic
1 Tablespoon lemon juice
½ teaspoon Kosher salt
½ teaspoon ground black pepper
2 Tablespoon olive oil start with 1 Tablespoon and then if needed, you can drizzle more in until it gets to the texture you like.

Combine all of the pesto ingredients into the mini prep processor (or food processor).
Run the processor in grind mode until it's well combined. If necessary, ad more oil until it gets to the consistency that you like (I left mine a tiny bit thicker so that it would spread easier).

Preheat the over to 375 degrees F.
Lay the flatbreads on a pan and bake uncovered for 10-15 minutes.
While the flatbreads bake, blanch the asparagus tip for 2 minutes and then plunge them into an ice water bath. Then drain and dry them.
Spread the flatbreads with pea pesto and sprinkle with Asiago cheese.
Then top them with the asparagus and the peas.
Bake for 5 more minutes.
Top them with shaved Pecorino Romano and sprinkle with brushed red pepper. Serve immediately.

Leftovers last up to 2 days int he refrigerator.