Peppery arugula leaves make a perfect addition to pesto.
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.