Pea pesto pizzas

Fresh summer peas are at their very best right now, and this pea ‘pesto’ is delicious on pizzas.

SERVES 4 PREP 10min COOK 10min

• 100g (3½oz) fine asparagus

• 2½tbsp olive oil

• 2 garlic flatbreads

• 150g (5oz) fresh or frozen peas

• 1 garlic clove, crushed

• 25g pack fresh basil

• 40g (1½oz) pine nuts, toasted, plus extra to serve

• Zest of 1, plus juice of ½ lemon

• 100g (3½oz) chargrilled artichokes, drained

• 100g (3½oz) soft goats’ cheese or ricotta

1 Preheat oven to 240°C (220°C fan) mark 9. In a roasting tin, toss asparagus with ½tbsp oil. Put flatbreads on a large baking tray. Cook both in the oven at the same time for 8-10min, until flatbreads are crisp and the asparagus is tender.

2 Meanwhile, cook the peas in a small pan of boiling water for 3min. Drain and rinse under cold water to cool. Drain well again and tip into a food processor with the garlic, basil (including stalks), pine nuts, lemon zest and juice, the remaining oil and generous seasoning. Blitz to a chunky consistency.

3 Remove the flatbreads from the oven and spread each with pea pesto. Top with the asparagus, artichokes, cheese and a few extra pine nuts. Cut each pizza in half and serve with salad, if you like.

PER SERVING: CALS 615; FAT 35G; SAT FAT 11G; CARBS 52G

Perfect for an al fresco lunch alongside a glass of chilled white