Pasta with Barley and Coriander Pesto


11 people made this

I make this delicious vegetarian pasta with coriander pesto but you can use other fresh herbs. Serve with plenty of freshly grated Parmesan.


Serves: 4 

  • 1 3/8 cups (350ml) water
  • 100g pearl barley
  • 250g orecchiette or shell pasta
  • 1 bunch fresh coriander
  • 1/2 bunch spring onions
  • 175g cherry tomatoes, halved
  • 100ml vegetable stock
  • 50g Parmesan cheese
  • good handful torn rocket leaves
  • salt and freshly ground black pepper to taste

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. In a saucepan, bring the water to the boil. Stir in the barley. Reduce heat, cover and simmer 30 minutes.
  2. Cook pasta according to package instructions; drain.
  3. In a food processor, finely chop the coriander, spring onions and half of the tomatoes. Mix in the stock and Parmesan cheese and process until well blended.
  4. In a large bowl, toss the barley, pasta, coriander mixture, remaining tomatoes and rocket. Season with salt and pepper and serve immediately.

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Reviews (2)


Something else. Tried this recipe - it was fabulous! I made a few changes. I added lemon juice (to taste). I used my leftover pasta from the night before, so I served it room temp over mixed wild greens, instead of mixing in rocket. I garnished with grated parmesan and coriander leaves. Thanks for this recipe! - 29 Sep 2008

Jann Rowe

Really great! - 29 Sep 2008

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