Pea Salad with Pecans and Parmesan

Mince the Shallot (1) . Chop the Fresh Parsley (2 Tbsp) , Fresh Mint (1 Tbsp) and Tarragon (2 Tbsp) . Juice the Lemon (1) . Chop the Roasted Pecans (1/2 cup) .

Grate the Parmesan Cheese (2/3 cup) .

Bring a medium pot of salted water to a boil, and prepare an ice bath. Put the Frozen Green Peas (7 cups) in the water and cook for 45 seconds to 1 minute. Strain the peas and put in an ice bath for 30 seconds to stop the cooking process.

In a blender or food processor, add 2 cups of cooked peas, lemon, Mascarpone Cheese (4 Tbsp) , 1 tablespoon of Parsley (2 tablespoon), ½ tablespoon of mint, tarragon, liberal amounts of Salt (to taste) , and Ground Black Pepper (to taste) . Blend until smooth.