A delicious and easy way to take advantage of some of our favorite late summer veggies! A great side dish for a barbecue, or to eat as a light dinner on a warm September night.

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.