Flatbreads

Preheat oven to 425°F. Heat 1 tbsp olive oil in small saucepan over medium-low heat. Add garlic and cook until lightly browned and fragrant, 2 to 4 minutes. Add cannellini beans, ¼ cup water, and a pinch of salt and pepper. Cook, mashing beans with back of fork until few beans remain and mixture is heated through, 3 to 5 minutes. Stir in lemon zest and season to taste with salt and pepper. Cover to keep warm and set aside. (4-servings: use 2 tbsp olive oil, ½ cup water)

Brush 1 tbsp olive oil on one side of each flatbread and bake directly on oven rack, oiled side up, until beginning to crisp, 5 to 7 minutes. (4-servings: use ¼ cup olive oil)

Combine snap peas, pea shoots, just half the chile flakes, just 2 tbsp lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl. Toss and set aside. (4-servings: use ¼ cup lemon juice, 2 tbsp olive oil) (TIP: Add more chile flakes if you prefer more spice.)

Divide lemon white beans between toasted flatbreads. Cut flatbreads into quarters and transfer to serving plates. Top with snap pea salad and sprinkle with parmesan. Dig in!