Potato Salad with Arugula Pesto, Peas, and Zucchini

Ingredients

• 2 ounces arugula trimmed
• 0.3 cup basil leaves 
• 0.1 teaspoon pepper black
• 3 tablespoons green onions sliced
• 2.5 ounces peas green shelled
• 1.5 tablespoons juice of lemon fresh
• 1 tablespoon olive oil 
• 1 ounce parmesan cheese fresh grated
• 4 cups potatoes red cubed 1 1/4 pounds
• 0.5 teaspoon salt 
• 2 cups torn spinach 
• 1 tablespoon water 
• 1 cup zucchini diced

Equipment

• food processor
• bowl
• sauce pan

Directions

1. To prepare pesto, combine first 5 ingredients in a food processor; process until minced.
2. Add lemon juice and next 4 ingredients (lemon juice through pepper); process until well-blended.
3. Place potato in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 9 minutes.
4. Add peas, and cook 1 minute or until tender.
5. Drain.
6. Combine the potato mixture, pesto, and zucchini in a bowl; toss well.