1/4 c pine nuts, toasted
2 c shelled fresh peas
3/4 c parmigiano, grated
2 cloves garlic, green germ removed
1 TBSP lemon juice
1/4 c olive oil, plus extra for cooking the shrimp
Salt and pepper
1 lb shrimp, peeled and cleaned
In a food processor or blender combine peas, cheese, garlic, olive oil, lemon juice, salt and pepper. Puree until smooth.
In a large non-stick skillet, heat olive oil over medium high heat. Cook shrimp anout 2 minites per side until opaque and cooked through.
Serve shrimp with pesto and a little parmigiano cheese.
Serves 2 – 4.