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.
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.