Potato Salad with Arugula Pesto, Peas, and Zucchini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Peppery arugula leaves make a perfect addition to pesto. Ingredients:
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 |
Directions:
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.
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