Appetizer for 6

Lemon Ricotta Pea Flatbread

Name: Lemon Ricotta Pea Flatbread
Total time: 18 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups peas; 1/3 cup olive oil (optional); 1 clove garlic; 2 tsp fresh lemon juice; 1/2 tsp sea salt; black pepper (optional); 1 cup ricotta [not fat-free]; 1/2 cup freshly grated parmesan cheese; 2 tbsp fresh parsley; 1/2 tsp fresh lemon juice; lemon zest (optional); 1 pinch salt; 2 1/2 all-natural garlic naan flatbreads; 1 heaping cup fresh baby arugula; sweet balsamic glaze (optional); diced/sliced tomatoes for topping (optional)

$4.12for 418 minServes 6

Garlicky pea puree, lemon ricotta, greens, and parmesan top naan before a short bake until warm and lightly crisp.

Photo: peasandcrayons.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Frozen vegetables, 10 oz$0.10/oz typical	10 oz	$1.00Typical price
	Garlic, a little$0.75 each typical	a little	$0.08Typical price
	Juice, 0.5 oz$0.04/oz typical	0.5 oz	$0.02Typical price
	Cottage cheese, 8 oz$0.17/oz typical	8 oz	$1.36Typical price
	Parmesan, 1.75 oz$0.55/oz typical	1.75 oz	$0.96Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.09Typical price
	Lemons and limes, 0.25$0.60 each typical	0.25	$0.15Typical price
	Tortillas, 2.5$0.30 each typical	2.5	$0.75Typical price
	Bok choy and napa cabbage, 0.5 lb$1.99/lb typical	0.5 lb	$0.99Typical price
	Fresh tomatoes, 0.1 lb$1.99/lb typical	0.1 lb	$0.20Typical price
Total for the servings shown		$6.18

Swaps

Swap tortillas for pitaabout $0.25/each more at typical prices

Pantry staples you likely have

Olive and cooking oilSalt and pepperVinegar

Not included in the cost.

18 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

American Vegetarian Budget Appetizers Snacks Spring

Typical price

$1.03 per serving$4.12 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 cups peas
1/3 cup olive oil (optional)
1 clove garlic
2 tsp fresh lemon juice
1/2 tsp sea salt
black pepper (optional)
1 cup ricotta [not fat-free]
1/2 cup freshly grated parmesan cheese
2 tbsp fresh parsley
1/2 tsp fresh lemon juice
lemon zest (optional)
1 pinch salt
2 1/2 all-natural garlic naan flatbreads
1 heaping cup fresh baby arugula
sweet balsamic glaze (optional)
diced/sliced tomatoes for topping (optional)

Steps

Cook the peas in a small saucepan with water for 3 minutes, then drain.
Blend the peas, garlic, 2 teaspoons lemon juice, olive oil, salt, and pepper until mostly smooth.
Stir the ricotta, parmesan, parsley, remaining lemon juice, lemon zest, and a pinch of salt in a bowl.
Heat the oven to 425 F and place the naan on a baking sheet.
Spread the pea puree and ricotta mixture over the naan, then bake for 6 minutes.
Top with arugula and cut the flatbreads into pieces.