Peas and Carrots

Deselect All

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" 

4 large carrots, peeled and sliced on the bias into 3-inch "chips"