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Peppery arugula leaves make a perfect addition to pesto.

Recipe by Cooking Light April 2000


Recipe Summary test

5 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

158 calories; calories from fat 26%; fat 4.5g; saturated fat 1.4g; mono fat 2.4g; poly fat 0.4g; protein 6g; carbohydrates 24.8g; fiber 3g; cholesterol 4mg; iron 1.6mg; sodium 342mg; calcium 113mg.