Asparagus & Pea Pesto Flatbread
This summer-y asparagus pesto flatbread is an easy dinner. With store-bought naan, Roth Dill Havarti & an easy homemade lemon-y pea pesto.
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Ingredients
- 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
- pepper
- 4 naan-style flatbreads (about 8-inches long)
- 1 cup roughly chopped cooked chicken
- 1/4 cup diced sundried tomatoes
- 1 (6-oz) 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)
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