Potato Salad With Arugula Pesto, Peas, And Zucchini

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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

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