Put peas in a pan with enough broth or stock to come half-way up the pot. Proceed to cook for about 3 minutes or until peas are bright green and tender. Rinse under very cold water to halt the cooking process. Put all but 1 cup of peas in a food processor and add just enough liquid to start the puree. When the puree is relatively smooth, add the tahini and the lemon juice and mix until blended. Transfer to a bowl and stir in the remaining cup of peas.

Add parmesan, garlic, mint, pine nuts, and olive oil. Sprinkle with salt and pepper and fold in gently until thoroughly mixed. Adjust the seasonings and thin out with more liquid, if necessary.