Peas and Carrots

Total Time:
10 min
Prep:
10 min

Yield:
6 servings
Level:
Easy

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"
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.


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