Potato Salad with Arugula Pesto, Peas, and Zucchini

Name: Potato Salad with Arugula Pesto, Peas, and Zucchini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 57 grams cups trimmed arugula (about; 59 milliliters basil leaves; 0 teaspoons black pepper; 3 Tbsps sliced green onions; 71 grams 1/2 cup shelled green peas (about; 2 Tbsps fresh lemon juice; 1 Tbsp olive oil; 28 grams 1/4 cup grated fresh Parmesan cheese; 946 milliliters (1/2-inch) cubed red potato (about 1 1/4 pounds); 1 teaspoons salt; 473 milliliters torn spinach; 1 Tbsp water; 237 milliliters diced zucchini

Potato Salad with Arugula Pesto, Peas, and Zucchini might be just the side dish you are searching for. One serving contains 113 calories, 5g of protein, and 5g of fat. This recipe serves 5. The Fourth Of July will be even more special with this recipe. Head to the store and pick up torn spinach, green onions, olive oil, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes.