Potato Salad with Arugula Pesto, Peas, and Zucchini

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.