Arugula basil stew with tomatoes

Name: arugula basil stew with tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg something crumbly potatoes; 1 zucchini; 1 el traditional olive oil; 50 g pine nuts; 250 g Cherry tomatoes; 15 g fresh basil; 150 ml skim milk; 150 g arugula bag of 75 g; 50 g grated Parmesan cheese

Stew with potatoes, zucchini, pine nuts, arugula, cherry tomatoes, basil and Parmesan cheese.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel the potatoes and boil them in water with salt in 20 minutes until done. In the meantime, cut the courgette lengthwise in four.
Remove the seeds and cut the flesh into pieces. Heat the oil in a wok, stir-fry the courgette 3 minutes. Season with salt and pepper.
Roast the pine nuts in a frying pan without oil or butter for 2 minutes. Allow to cool on a plate.
Mash the potatoes with the puree tamper. Halve the cherry tomatoes. Cut the basil into strips.
Heat milk in a saucepan and add to the potatoes together with the zucchini, rocket and tomatoes. Warm for another 3 minutes.
Mix in the basil and cheese. Season with salt and pepper. Sprinkle with the pine nuts. Yummy! .