Mince the Shallot (1). Chop the Fresh Parsley (2 tablespoon), Fresh Mint (1 tablespoon) and Tarragon (2 tablespoon). 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 (28 ounce) 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 (2 ounce), 1 tablespoon of Parsley (2 tablespoon), ½ tablespoon mint, tarragon, liberal amounts of Salt and 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.