Roasted Broccoli Rabe and Pesto Flatbread
Ingredients
Pesto
-
2
cups
packed fresh basil
-
½
cup
sliced almonds
-
½
cup
grated Parmesan cheese
-
2
cloves
garlic
-
1
tablespoon
lemon juice
-
¼
teaspoon
salt
-
to taste
freshly ground black pepper
-
⅓
cup
extra-virgin olive oil
Flatbread
-
3
pieces
whole grain naan flatbreads
-
¾
cup
crumbled feta cheese
-
¼
pound
broccoli rabe
-
to taste
red pepper flakes
Instructions
- Preheat the oven to 425°F.
- Prepare the broccoli rabe by rinsing, drying, and trimming tough ends.
- Toss the rabe with olive oil, salt, and pepper.
- In a food processor, combine basil, almonds, Parmesan, garlic, lemon juice, salt, and pepper, then blend while adding olive oil until smooth.
- Place naan on a baking sheet and spread pesto on top, followed by crumbled feta and broccoli rabe.
- Bake for 8 to 9 minutes until the broccoli rabe is tender and crispy.
- Squeeze lemon over the flatbreads and sprinkle with red pepper flakes before slicing and serving.
Nutrition Facts (estimated)
Servings
3 flatbreads
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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