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.

To a bowl, mix minced shallot, remaining peas, pea puree, parmesan, pecans (1) and remaining herbs. Salt and pepper again to taste.

Enjoy!