Sure, no problem. I used to use Pils as my base malt on a lot of ale without any troubles. I'll be picking up a 110 pound bag of Pils malt here later this week to try out and I don't generally make lagers.
If the malt tastes good, you're good to go. People tend to misunderstand Pils malt. It's paler in color but that doesn't mean it's only for lagers. A lot of Belgian beers also use Pils malt: Chimay, Westmalle, Duvel, Rochefort, etc.
Fear not the Pils malt!
One caveat, you need to get a decent rolling boil and have the lid at least partially off of the kettle during the boil to make sure to clear up any DMS. I never had a problem with it though. You can Google and read up on this if you're curious.