Peas and Carrots

• 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"

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.
2. Add the cream cheese and process until smooth, about 1 minute.
3. Add the Parmesan, lemon zest and salt and pulse to combine.
4. Transfer the mixture to a bowl, cover and refrigerate until ready to use.
5. Serve with carrot chips.

petite peas, extravirgin olive oil, tarragon, cream cheese, parmesan, freshly grated lemon zest, kosher salt, carrots

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/peas-and-carrots.html (may not work)