Radishes with Pea Puree

On work surface covered with paper towels, spread radish rounds. Sprinkle with 1/2 teaspoon salt. Let stand 10 minutes. Meanwhile, chop leaves of 1 tarragon sprig. In 2-quart saucepan, combine oil, garlic, and remaining tarragon sprig. Cook on medium 2 to 3 minutes or until garlic is golden. Stir in peas; cook 5 minutes longer, stirring occasionally. Discard tarragon sprig. Transfer pea mixture to food processor. Add chopped tarragon and 1/8 teaspoon salt and puree until smooth, scraping down bowl occasionally. Blot radish rounds dry. Place 1 teaspoon pea puree on each round; place on platter. Garnish with pea shoots.