Peas and Carrots

By chris5863

Recipe courtesy of Giada De Laurentiis

Ingredients

• 2 C forzen petite peas, thawed
• 2 T EVOO
• 2 t fresh tarragon
• 4 Oz cream cheese, cubed at room temperature
• 1 C grated parmesan
• 1 t freshly grated lemon zest
• 1 t salt
• 4 large carrots, peeled and sliced on the bias into chips

Preparation

Step 1

Put the peas, EVOO 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.