Potato Salad with Arugula Pesto, Peas, and Zucchini

Peppery arugula leaves make a perfect addition to pesto.

Yield: 5 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 158
  • Calories from fat: 26%
  • Fat: 4.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 6g
  • Carbohydrate: 24.8g
  • Fiber: 3g
  • Cholesterol: 4mg
  • Iron: 1.6mg
  • Sodium: 342mg
  • Calcium: 113mg

Ingredients

  • 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
  • Remaining ingredients:
  • 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

Preparation

  1. 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.
  2. 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.
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