Pea Dip

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Pea Dip
3 cups fresh, shelled peas 1 cup chicken broth or water 2 Tbs. Tahini 1 tsp. fresh lemon juice 1 cup fresh Parmesan, finely grated 1/2 tsp. garlic, minced 1/4 cup fresh mint, chopped 1/2 cup pine nuts, lightly toasted 2 Tbs. extra virgin olive oil Kosher salt & ground pepper, to taste
Place peas in a pan with chicken broth or water. Cook for three minutes over medium heat, or until peas are bright green and tender. Strain and rinse under cold water to halt the cooking process. Reserve one cup of peas, and place the rest in a food processor. Add just enough water to start the puree. Once relatively smooth, add tahini and lemon juice and mix until blended. Transfer to a bowl and stir in remaining peas. Add Parmesan, garlic, mint, pine nuts, and olive oil. Sprinkle with salt and pepper, and stir gently until mixed.