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Preheat the oven to 350°F. Spread the pistachios in a single layer in a shallow baking dish and bake them on the middle shelf of the oven until fragrant, about 5 minutes. Remove and set aside.
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Meanwhile, using a swivel blade or a Y-shape vegetable peeler, peel the carrots into long, fettuccine-like strands, discarding the core (or, save it for a snack or a stock).
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Combine the vegetable stock, lemon zest, a hefty pinch of salt, and several grinds of pepper in a large skillet; whisk the mixture until the zest is well distributed.
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Break up the cream cheese into small pieces and add it to the skillet along with the carrot strands. Cover the skillet tightly and bring the stock to
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a boil. Reduce the heat and simmer the carrots, covered, 3 minutes. Remove the lid, and stir the carrots gently with tongs to make sure that the cheese is well distributed. Cover and simmer just until the carrots are tender, 1 to 2 minutes more.
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Stir in the lemon juice and salt and pepper to taste. Mound the carrot "fettuccine" on each of 4 plates and top each portion with one-fourth of the toasted pistachios and the chives.