Monchong with Pea Pesto

Spring is in the air for my mainland friends and family!  Though year round sunshine has become the norm for me, I can still remember the strong desire to open the doors and cook outside on the grill.   Fresh young peas are also a springtime cue for my taste buds.   This seemingly simple puree packs intense springtime flavors!  I found the recipe Food and Wine magazine.  They used shrimp as the protein, which would be delicious as well.  We paired ours with a wilted kale and tatsoi salad.
Here's to hoping your "April showers bring May flowers"!

Ingredients:
1 lb Protein (fish, shrimp, calamari, chicken - your choice!)

3 Tbsp pine nuts (toasted)
2 cups young peas (fresh if you can, frozen if not)
3/4 cup freshly grated Parmesan cheese
1 garlic clove, minced
1/4 cup extra virgin olive oil
1 Tbs freshly squeezed lemon juice

salt, pepper and red pepper flakes to taste


Method:
Sprinkle fish with salt and pepper and grill.

Combine remaining ingredients in a food processor and puree until coarse, thick pesto forms.  Season with salt and pepper.

Plate puree with protein on top and sprinkle with red pepper flakes.  Serve with a side salad and a light, crisp white or perhaps pinot noir!