Peas and Carrots

By rrxing

Recipe courtesy of Giada De Laurentiis

Ingredients

• 2 cups frozen petite peas, thawed
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons fresh tarragon leaves
• 4 ounces cream cheese, cubed, at room temperature
• 1 cup grated Parmesan
• 1 teaspoon freshly grated lemon zest, from 1 small lemon
• 1 teaspoon kosher salt
• 4 large carrots, peeled and sliced on the bias into 3-inch "chips"

Preparation

Step 1

Put the peas, olive oil and tarragon in the bowl of a food processor fitted with a metal blade and pulse until finely chopped, about 30 seconds. Add the cream cheese and process until smooth, about 1 minute. Add the Parmesan, lemon zest and salt and pulse to combine. Transfer the mixture to a bowl, cover and refrigerate until ready to use. Serve with carrot chips.