Peas and Carrots

  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 6 servings
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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" 

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

Directions

  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.

Pastina with Peas and Carrots

Green Pea Hummus, Tea Breeze Carrots, Black Olive Soil and Tzatziki