We developed this recipe for a ladies event a few years back and people went absolutely crazy over it. After the event was over we both went home with leftover pea pesto and texted each other for the next week comparing ways we used it. There were definitely a couple of pasta and prosciutto nights, I’m pretty sure we both spread it on roasted cauliflower, and a few eggs and avocado toasts were had. We love the versatility!
4 naan (or flatbreads)
2 cups ricotta cheese
Pea Pesto, see below
Fresh Basil, chopped Parmigiana Reggiano, freshly shaved
10 oz frozen peas thawed, or fresh blanched peas
3/4 cup Parmigiana Reggiano, freshly grated
8 fresh mint leaves
2 Tbsp pine nuts, toasted
1 garlic clove, minced
1/3 – 1⁄2 cup olive oil
1-2 Tbsp lemon juice, fresh squeezed
Salt and pepper
Preheat oven to 400 degrees. Place naan on baking tray and place in oven for 7-10 minutes, or just until golden and slightly crisp.
Meanwhile make the pea pesto by pulsing together in a food processor the peas, Parmesan, mint, pine nuts, and garlic. Slowly add olive oil until combined. Season well with salt and pepper, and add squeeze of lemon juice. Taste and add more olive oil, lemon, or salt, if needed.
Spread layer of ricotta cheese on each naan, and sprinkle with salt. Top with pea pesto, fresh basil leaves, and freshly grated Parmesan.