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Asparagus, Pistachio Pesto and Ricotta Gozleme

Tieghan, Half Baked Harvest
  • 45 minutes
  • Serves 6

INGREDIENTS

1

bunch Asparagus

1 1/2 cups

Basil, fresh

1 clove

Garlic

1 tbsp

Lemon, zest

1/4 cup

Mint, fresh

1

Tomatoes and arugula, fresh

1/2 tsp

Honey

1 tsp

Active dry yeast

1 1/2 cups

All-purpose flour

1 pinch

Red pepper flakes

1 tsp

Salt

1

Salt and pepper

1/3 cup

Olive oil

1/3 cup

Pistachios, roasted

4 oz

Fontina cheese

1/2 cup

Parmesan

6 oz

Ricotta cheese

3/4 cup

Water