Ingredients:

Pesto:

  • 2 cups trimmed arugula
  • 2 cups torn spinach
  • ¼ cup basil leaves
  • ¼ cup grated Parmesan cheese
  • 3 Tbsp sliced green onions
  • 1 ½ Tbsp fresh lemon juice
  • 1 Tbsp olive oil
  • 1 Tbsp water
  • ½ tsp salt
  • 1/8 tsp black pepper

Remaining Ingredients:

  • 4 cups red potato, 1/2 inch dice
  • ½ cup shelled or frozen green peas
  • 1 cup diced zucchini

Directions:

To prepare pesto, combine first 5 ingredients in a food processor, process until minced. Add lemon juice and next 4 ingredients, 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 potato mixture, pesto, and zucchini in a bowl, toss well.

Ingredients:

Pesto:

  • 2 cups trimmed arugula
  • 2 cups torn spinach
  • ¼ cup basil leaves
  • ¼ cup grated Parmesan cheese
  • 3 Tbsp sliced green onions
  • 1 ½ Tbsp fresh lemon juice
  • 1 Tbsp olive oil
  • 1 Tbsp water
  • ½ tsp salt
  • 1/8 tsp black pepper

Remaining Ingredients:

  • 4 cups red potato, 1/2 inch dice
  • ½ cup shelled or frozen green peas
  • 1 cup diced zucchini

Directions:

To prepare pesto, combine first 5 ingredients in a food processor, process until minced. Add lemon juice and next 4 ingredients, 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 potato mixture, pesto, and zucchini in a bowl, toss well.