Recipe courtesy of Giada De Laurentiis
Episode: Garden Spa Day
Total:
15 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Baby Carrots

Recipe courtesy of Rachael Ray

Sigrid's Carrot Cake

Recipe courtesy of Ree Drummond

Whiskey-Glazed Carrots

Recipe courtesy of Ree Drummond

Snow Pea and Avocado Slaw

Recipe courtesy of Food Network Kitchen

Carrot Cake with Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Peas and Carrots

Recipe courtesy of Ree Drummond

Roasted Carrots and Peas

Recipe courtesy of Food Network Kitchen

Pastina with Peas and Carrots

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.