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"
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