Recipe: Green Pea Flatbread with Roasted Potatoes & Ricotta Cheese

This recipe is DELICIOUS. It is filled with greens, whether that be the green pea purée or the dressed arugula. I love the vibrant flavors; the truffle oil, ricotta, and potatoes pair extremely nicely. Plus, the coconut adds a wonderful touch!

I got this recipe from Blue Apron! I love a lot of their recipes.

Green Pea Flatbread with Roasted Potatoes & Ricotta Cheese

Ingredients

  • 3 tablespoons olive oil
  • 2 garlic cloves
  • 1-1/2 cups green peas
  • 1/3 cup water
  • 5 ounces fingerling potatoes
  • 1/4 cup coconut flakes
  • 1 bundle fresh parsley
  • Juice of 1 lemon
  • 2 pieces thin naan bread
  • 3 tablespoon ricotta cheese
  • 2 ounces arugula
  • 1/4 teaspoon white truffle oil
  • Salt & pepper, as needed

Directions

Preheat the oven to 375 degrees F.

Thinly slice the potatoes into small discs. Toss with 2 teaspoons of olive oil and put on a baking sheet. Season with salt and pepper. Bake for 10 minutes, until tender and slight browned.

While the potatoes are baking, heat 1 tablespoon olive oil in a large nonstick pan. Slice the garlic or use a mincer. Add the garlic to the pan. Once fragrant, a little less than 1 minute, add the green peas and water. Allow to simmer until the peas are tender, about 2 minutes.

Place the naan bread directly on the oven rack for 8 minutes, until lightly toasted.

Add the coconut flakes to the potatoes. Bake for another 3 minutes, until they are a very light tan color.

Transfer the cooked peas and any remaining liquid to a blender or food processor. Add the parsley, 1/2 the lemon juice, and 2 teaspoon olive oil. Blend until a thick mash forms. Add water if needed! Season with salt and pepper.

Turn off the oven. Spread each piece of naan with the pea puree. Layer on the potatoes, toasted coconut, and a few dollops of the ricotta cheese. Sprinkle with salt and pepper. Place the flatbreads in the oven, until warm!

Toss the arugula with 2 teaspoons olive oil and the juice from the other half of the lemon. Split the white truffle oil for each flatbread; drizzle. Top with arugula, and serve any remaining as a side salad. Enjoy 😛

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The arranged flatbread!
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Sprinkle on basil for an extra touch 🙂

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