Peppery arugula leaves make a perfect addition to pesto.
2 cups trimmed arugula (about 2 ounces)
2 cups torn spinach
1/4 cup basil leaves
1/4 cup (1 ounce) grated fresh Parmesan cheese
3 tablespoons sliced green onions
1 1/2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon water
1/2 teaspoon salt
1/8 teaspoon black pepper
4 cups (1/2-inch) cubed red potato (about 1 1/4 pounds)
1/2 cup shelled green peas (about 2 1/2 ounces)
1 cup diced zucchini
How to Make It
To prepare pesto, combine first 5 ingredients in a food processor; process until minced. Add lemon juice and next 4 ingredients (lemon juice through pepper); process until well-blended.
Place potato in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 9 minutes. Add peas, and cook 1 minute or until tender. Drain. Combine the potato mixture, pesto, and zucchini in a bowl; toss well.