How To Make Asparagus, Pea & Ricotta Flatbreads
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Serves:
Ingredients
- 4 flatbreads
- 1 bunch asparagus, trimmed
- 1 cup sweet peas, fresh or frozen
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 425°F (220°C).
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Place the flatbreads on a baking sheet.
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In a large pot of salted boiling water, blanch the asparagus for 2 minutes. Remove and transfer to a bowl of ice water to cool. Drain and set aside.
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In the same pot, blanch the sweet peas for 1 minute. Remove and transfer to the bowl of ice water. Drain and set aside.
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Spread the ricotta cheese evenly over the flatbreads.
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Arrange the asparagus and sweet peas on top of the ricotta.
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Drizzle with olive oil and sprinkle with Parmesan cheese.
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Season with salt and pepper.
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Bake in the preheated oven for 8-10 minutes, or until the edges of the flatbreads are crispy and golden.
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Serve hot and enjoy!
Nutrition
- Calories : 250kcal
- Total Fat : 8g
- Saturated Fat : 3g
- Cholesterol : 15mg
- Sodium : 330mg
- Total Carbohydrates : 35g
- Dietary Fiber : 5g
- Sugar : 4g
- Protein : 10g
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