1cupof peaswith 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)
⅓cupof chopped walnuts
2Tbsp.of Romano cheese
1cloveof garlic
1squirt of lemon juice
Salt and pepper to taste
1tablespoonof olive oil to startand then if needed, you can drizzle more in until it gets to the texture you like.
For the flatbreads:
4piecesof pre-made Naangarlic naan is great if you can find it
The tips from 1 bunch of asparagus
1cupof shredded Asiago cheese
A small block of Pecorino Romano
Crushed red pepper
Lemon zest
Instructions
For the Pea Pesto:
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).
For the flatbreads:
Preheat the over to 375.
Lay the flatbreads on a pan and bake 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.