Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 1 Rating

Peppery arugula leaves make a perfect addition to pesto.

Jean Kressy
Recipe by Cooking Light April 2000

Gallery

Recipe Summary

Yield:
5 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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.
Advertisement
Advertisement